My Meyer lemon tree has been producing lots of lemons the last couple of years. At this time we have ripe fruit, still green fruit and blossoms!
Besides making Limonade, Limoncello, Spritzers, and Limoncello Cream there are lots of other things you can do with them...
Tips for using Meyer Lemons –
*From my friends Diane in California and Deb in Georgia –Use a vegetable peeler and save the peel before juicing the lemons. Freeze the peels in small snack size bags. When lemon zest is needed, just take the needed amount out, defrost, mince and you will have fresh lemon zest to use in baking and all types of recipes.
The Meyer Lemon peels can be candied as well. They are really tasty and make pretty decorations for cup cakes, cakes, tarts, and other pastries (see my great-grandmother's recipe below)
The following are by Amy Scattergood Los Angeles Times Staff Writer in the January 16th, 2008 issue.
* Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow cooling for half an hour. Strain and pour into an antique bottle with a tight stopper.
* Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.
* Add Meyer lemon peels into a jar of honey and allow to sit for a few weeks; the peel will perfume the honey while it slowly candies in the jar.
* Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.
* Make Hollandaise sauce with Meyer lemon.
* Whisk the zest of a few Meyer lemons into your favorite meringue recipe.
* Throw the peel of a Meyer lemon on the grill before cooking shrimp.
* Peel a whole Meyer lemon in one continuous long strand and drop the peel into a mug of hot chocolate.
...and my Great-grandmother's Candied Citrus Peels
Great-Grandmother Rachel (Rate) McElrath Parker Fisher's Grapefruit / Orange / Lemon Rind Candy
Better if made with thick skinned fruit
1. Quarter the rinds.
2. Soak in cold, salty water overnight.
3. Pour all (rinds and salty water) into a boiler. Bring to a rolling boil.
4. Pour off water and cover with tap water.
5. Bring to another rolling boil.
6. Repeat about 6 to 8 times (no salt, just water)
7. Drain and cover heavily with sugar and cold water - continue to add sugar and water as it cooks down -- cook about 3? hours with lid off on low heat (or until cooked down). Turn with fork.
8. Watch closely so it doesn't stick or burn on bottom.
9. Take rinds out and put directly on a pan (no foil or wax paper)
10. Turn occasionally while cooling.
11. Sprinkle with sugar on each side.
12. Let stand out overnight (not covered)
13. Cut with scissors when it is getting dry -- put in a plastic sack with sugar and shake.
This was not written down-- Mama (Nancy's mom, Kathy Griggs Pearson) just told from memory, thus the ? on cooking time.
Delicious!
Sonia's note: I remember eating this made by my Grandmother Arla Genevieve fisher Harris, but never saw her make it!
ps...if I left this out overnight, uncovered, my kitchen would be crawling with ants and geckos trying to get to them!
