'Meyer lemons' on Serious Eats

Sunny Meyer Lemon Tart

When a slice of lemon meringue pie seems like just a little too much, consider this tart as an alternative. With the same buttery crust, filled with an intense Meyer lemon curd and topped with just enough bruleed meringue, it's a moderate and elegant way to enjoy the bright flavor of Meyer lemon. More

Preserved: Meyer Lemon Marmalade

This simple Meyer lemon marmalade showcases the fruit's bold, bright flavor, and it's the ideal topping for blueberry muffins or cornbread. Sometimes, I can be a lazy eater. Picking the meat out of Maryland crabs can be such a bother. Ditto for stripping every last bite off a Buffalo chicken wing. But when it comes to seeding a Meyer lemon (which can contain up to 10 seeds), I believe it's well worth the effort. More

15 Great Citrus Cocktail Recipes To Make Right Now

I sought out delicious recipes featuring Meyer lemons, blood oranges, Satsumas, grapefruit, and lime, looking for drinks where the citrus was allowed to really shine. After a few long sessions of shaking and stirring citrusy concoctions created by bar stars like Jackson Cannon of The Hawthorne in Boston, Sean McClure of Craft in New York, Debbi Peek of the Bristol in Chicago, Todd Maul of Clio in Boston, and a few others, these 15 favorites emerged: refreshing drinks with an excellent balance of tart acidity and fresh sweetness. Just the right thing to sip as we wait for the weather to get warmer. More

Pie of the Week: Shaker Lemon Pie

If the idea of cutting up whole lemons and using them (flesh, pith and peel), as a pie filling causes you to pucker involuntarily, then you're not alone. And yet, as caustic as they may sound, whole lemons, sliced very thin, are the main ingredient in a classic Shaker Lemon Pie, which, with the help of a good amount of sugar and some eggs, makes for a unique and totally delicious treat. More

Dinner Tonight: Pasta with Meyer Lemon and Basil

I stumbled on some Meyer lemons this week—very lucky, since we're at the tail end of their season. I immediately set out to feature them in a simple pasta recipe, settling on this one from Jamie Oliver. Turns out that lemons and pasta go together splendidly, the acidity playing nicely against the creamy pasta. Even without Meyer lemons, this would be great with the "regular" kind. More

Blogwatch: Lemon Poppy Seed Cake with Meyer Lemon Mousse

Sometimes I look down on fancy-schmancy desserts, but maybe that's because I'm secretly jealous of the baking prowess behind them. Helen, of Tartlette, makes a lemon poppy seed cake topped with strawberries, lemon mousse, and a candied orange peel. It may look fabulous and intricate, but it's less work than you may think. She recycles used tuna cans to mold them, so don't feel like you need to go out and buy special cake rings. Alternatively, you could also just build the cake as a single 8-inch round. No excuses, this cake is waiting for you.... More

In Season: Meyer Lemons

Photograph from alasam on Flickr Why does the Meyer lemon get a special name? Because the slightly sweeter lemon--first introduced by the agricultural explorer Frank Meyer--is thought to be a cross between a "regular lemon" and a mandarin orange. The peels are more tender, the flavor less acidic (hence, less mouth puckering) and the color, a deeper egg yolk shade. We're in the throes of Meyer lemon season, so we've rounded up some recipes for you. Lemon Recipes Ina Garten's Lemon Mousse Avgolemono (Greek Lemon and Rice Soup) Green Goddess Dressing Pasta with Asparagus, Lemon and Pine Nuts Crunchy Baked Fennel Toasted Almond Lemon Bars Lemon and Garlic Chicken 100 Things To Do with a Meyer Lemon [Los Angeles... More

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