Meyer lemons flavor sweet and savory dishes
Meyer lemons arrived in the grocery store a few weeks ago, just
a small basket on display near the artichokes. For those who are
unaccustomed to them, the price, which is more than plain lemons,
is well worth the extra money. When I saw them in the store, I
picked out nearly a dozen. And then when I went to the store the
next week, I snatched up some more.
Meyer lemons flavor sweet and savory dishes
Meyer lemons arrived in the grocery store a few weeks ago, just a small basket on display near the artichokes. For those who are unaccustomed to them, the price, which is more than plain lemons, is well worth the extra money. When I saw them in the store, I picked out nearly a dozen. And then when I went to the store the next week, I snatched up some more.
The lemons are hard to come by in the grocery stores and are usually only available for a few weeks during the winter. A few vendors at the downtown Hollister farmers market helped me get a fix through the summer months.
For the batch I bought in recent weeks I wanted to make a lemon bar recipe I’ve tried before (find it online at www.pinnaclenews.com/life,) but I also wanted to try something new. I found a recipe for lemon bread which is sweet and almost cake-like with a tasty glaze from fresh-squeezed lemon juice. I also found a recipe for a lemon buttermilk tart that seemed perfect to use up the leftover buttermilk from the bread.
But Meyer lemons are perfect for savory dishes, too, and I used some for a lemon pasta recipe as well. The lemons are sweeter than other ones and not as tart so it pairs well with pasta, chicken or fish. Meyer lemons have more juice, too, so they go a long way.
Meyer lemon bread
Recipe courtesy of www.grouprecipes.com
1 c. butter, softened
2 c. sugar
4 eggs
1/2 tsp. salt
1/2 tsp. baking soda
3 c. all-purpose flour
1 c. buttermilk
1 Meyer lemon rind, grated
1 c. chopped pecans
Lemon glaze
Juice of 3 Meyer lemons
1 c. sugar
Preheat oven to 325 degrees.
Cream butter and 2 cups of sugar. Add eggs, one at a time, beating after each addition. Sift together salt, soda and flour.
Add to sugar mixture alternating with buttermilk. Stir in lemon rind and pecans.
Pour into 2 greased and floured loaf pans. Bake for 1 hour.
Lemon Glaze: While bread bakes, mix lemon juice and sugar. Stir until sugar is dissolved, making a glaze.
After bread has baked, turn onto waxed paper and spoon glaze over top while bread is still hot.
Lemon pepper capellini
Recipe courtesy of Rachael Ray
2 tbsp. extra-virgin olive oil
3 tbsp. butter
4 cloves garlic, finely chopped
1 tsp. coarse black pepper
2 lemons, zested and juiced
Salt
1/2 lb. capellini
1/2 c. shredded or torn basil leaves
Grated cheese, to pass at table
Place water on to boil for pasta.
In a large skillet combine olive oil and butter over medium heat. Add garlic, pepper and the lemon zest.
Salt water when it boils then cook cappellini to al dente, 2 to 3 minutes. Add a ladle of cooking water to lemon pepper butter and stir in the lemon juice. Drain pasta and toss with lemon-pepper butter and salt, to taste. Add the basil to the pasta and serve a small bundle alongside your entree or serve as a delicate first course.
Meyer Lemon Buttermilk tart
Recipe courtesy of Emeril Lagasse
Prepared sweet pie dough, recipe follows
3/4 c. buttermillk
1/2 c. granulated sugar
2 large eggs
6 tbsp. Meyer lemon juice
2 tbsp. all-purpose flour
2 tsp. finely grated Meyer lemon peel
1 c. heavy cream
2 tbsp. confectioners’ sugar, plus extra for garnish
Thinly sliced Meyer lemons, garnish
Preheat the oven to 400 degrees F.
On a lightly floured surface, roll out the pie dough to an 11-inch circle. Transfer to a 10-inch tart pan with a removable bottom and press the dough against the sides. Refrigerate for 20 to 30 minutes. Line the shell with parchment paper and fill with pie weights. Bake for 10 minutes. Remove the paper and weights, and bake until golden brown, 10 to 15 minutes. Remove from the oven and cool on a wire rack before filling.
Reduce the oven temperature to 325 degrees F.
To prepare the filling, whisk the buttermilk, sugar, eggs, Meyer lemon juice, flour, lemon peel in a medium bowl. Pour into the cooled crust and bake until the filling is set, 25 to 30 minutes. Cool completely then cover and refrigerate until well chilled, at least 3 hours.
Add cream to the bowl of an electric mixer and beat to soft peaks. Add confectioners’ sugar and beat to stiff peaks.
To serve, slice tart and place on dessert plates. Place a dollop of sweetened whipped cream on the side and garnish with powdered sugar and lemon slices.
Sweet Pie Dough:
8 ounces all-purpose flour, about 1 1/2 c. plus 2 tbsp.
1 tbsp. sugar
1/2 tsp. salt
1 stick cold unsalted butter, cut into 1/4-inch pieces
2 tbsp. solid vegetable shortening
3 tbsp. ice water
Sift the flour, sugar, and salt into a large bowl. Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons of ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water as needed to make a smooth dough, being careful not to over mix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes before using.
