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Sat Nov 9, 2019, 11:08 PM

My Meyer lemon tree is about to bring forth a bounty.

I buried one of my cats who passed away under a lemon tree about 8 years ago. Lilly. She was precious to me and since then my tree has given me tons of delicious Meyer lemons each winter.

Please post your favorite lemon recipes for me to try. I promise to do the recipes justice and post the results. Thanks from Lilly and me.

Oh, and my wife thanks you too because she gets to eat the results.

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Arrow 27 replies Author Time Post
Reply My Meyer lemon tree is about to bring forth a bounty. (Original post)
Lunabell Nov 2019 OP
Haggis for Breakfast Nov 2019 #1
Lunabell Nov 2019 #2
Haggis for Breakfast Nov 2019 #3
Lunabell Nov 2019 #5
yellowdogintexas Nov 2019 #6
Lunabell Nov 2019 #4
yellowdogintexas Nov 2019 #7
Lunabell Nov 2019 #10
yellowdogintexas Nov 2019 #8
yellowdogintexas Nov 2019 #9
Lunabell Nov 2019 #11
fierywoman Nov 2019 #12
Lunabell Nov 2019 #13
fierywoman Nov 2019 #14
Freddie Nov 2019 #15
Freddie Nov 2019 #16
japple Nov 2019 #17
LuckyLib Nov 2019 #18
Lunabell Nov 2019 #19
Retrograde Nov 2019 #20
Lunabell Nov 2019 #21
japple Nov 2019 #22
catbyte Nov 2019 #23
Lunabell Nov 2019 #24
trof Nov 2019 #25
Lunabell Nov 2019 #26
trof Nov 2019 #27

Response to Lunabell (Original post)

Sat Nov 9, 2019, 11:31 PM

1. Question for you, Lunabell

What exactly is a "Meyer" lemon and how are they different from other lemons ?

My grandfather had both lemon and lime trees in his South Florida home for years. Ohhh the pies Grandma made !! Num num num.

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Response to Haggis for Breakfast (Reply #1)

Sat Nov 9, 2019, 11:38 PM

2. Meyer lemons are more fragrant and less acidic than grocery store lemons.

I live in N. Florida and it's the only lemon tree that is hardy down to 10 degrees farenheit.

They aren't sweet like oranges, but have a really tart orange like flavor. They are only available in these parts in late November to middle of December.

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Response to Lunabell (Reply #2)

Sat Nov 9, 2019, 11:44 PM

3. Thank you, kind Sir.

I recently bought some Meyer Lemon Shortbread cookies. I realized that I had no idea what Meyer lemons were. So, I appreciate your quick response. BTW the cookies were delicious.

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Response to Haggis for Breakfast (Reply #3)

Sat Nov 9, 2019, 11:51 PM

5. I adore lemons.

I used to peel them and eat them with salt. My dentist told me I was killing my enamel so I had to quit.

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Response to Lunabell (Reply #5)

Sat Nov 9, 2019, 11:57 PM

6. my mom did that

(in fact we all did)

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Response to Lunabell (Original post)

Sat Nov 9, 2019, 11:48 PM

4. My favorite recipe using lemons is Lebanese chicken wings.


INGREDIENTS
3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper

I use about a dozen whole wings and marinate at least 6 hours then grill them and use marinade to baste.

Or use any chicken parts you like, breast, thighs, drumsticks or whole chicken. If you use an oven @ 425 degrees, bake in pan with marinade while basting every 10 minutes or so.

I'm not sure of the authenticity of being Lebanese, but damn, it's good.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 12:15 AM

7. Lemon Pudding Cake aka "the lemon thing" in our house

LEMON PUDDING CAKE

3 TBSPs butter or margarine, softened
1 cup sugar
4 eggs, separated
3 TBSPs all-purpose flour
1/4 tsp salt
1/3 cup lemon juice
2 tsps grated lemon rind
1 cup milk

Cream butter, gradually add sugar and beat til well blended. Add egg yolks and beat until light and fluffy. Stir in next 4 ingredients, then gradually add milk. Beat whites until stiff and carefully fold into batter. Pour into shallow 2-quart baking dish (buttered) and set in pan of hot water. Bake in slow oven (325 degrees) for 40 minutes. Increase temperature to 350 degrees and bake 10 minutes longer. Serve warm or chilled. Makes 4-6 servings.

Now comes the fun part. If you bake this in a rectangular dish, you get a nice cake topping with thick lovely sauce underneath. If you bake it in a deep round dish you get a souffle! I didn't have a 2 quart shallow pan so I used my 3 quart souffle dish and a star was born!!! Now my family only wants it that way.

My mom started making this when we were kids. She got the recipe from the weekly chef appearance on the local mid day tv show. "the Noon Show" on WSM in Nashville. Copied it down like a madwoman and it is definitely a family favorite.

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Response to yellowdogintexas (Reply #7)

Sun Nov 10, 2019, 12:23 AM

10. Mmmm

Sounds delish! I will try this one.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 12:17 AM

8. Buttermilk Pie

OLD FASHIONED BUTTERMILK LEMON PIE INGREDIENTS:
4 large eggs slightly beaten
3/4 cup white sugar
2 Tablespoons all purpose flour
1 1/2 cups buttermilk
1/4 cup butter melted
Grated zest from one lemon
3 Tablespoons lemon juice
1 Teaspoon vanilla

Place the eggs and sugar in a large bowl. Beat the two together until they are a light yellow and the mixture is slightly thick.

Beat the two Tablespoons of flour into the light yellow mixture in the bowl until incorporated.
Add the buttermilk, melted butter, lemon zest, lemon juice and vanilla to the bowl until incorporated.

Pour the mixture into your unbaked 9-inch pie crust. Place it into a preheated 375-degree oven and bake for 20 minutes. After 20 minutes reduce the temperature to 325 degrees and continue baking until the center is set and barely jiggles, about 20 25 minutes longer. After its baked remove it from the oven to a wire rack to cool completely.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 12:20 AM

9. One More and I am done Lemon Bars

LEMON BARS

INGREDIENTS

FOR THE CRUST
2 cups (260 grams) all-purpose flour
1/3 cup (67 grams) sugar
2 tablespoons lemon zest, about 2 lemons
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature, cut into pieces

FOR THE FILLING
6 large eggs
1 1/4 cups (250 cups) granulated sugar
3/4 cup (97 grams) all-purpose flour, sifted
1/4 teaspoon salt
3/4 cup (183 milliliters) fresh lemon juice
INSTRUCTIONS
MAKE THE CRUST
Preheat the oven to 350F. Line a 9x13-inch pan with foil with enough overhang on all sides for easy removal.
In a medium bowl, combine the flour, sugar, lemon zest, and salt. Stir to combine. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 25 minutes, or until lightly golden brown.
MAKE THE FILLING
Reduce the oven temperature to 325F.
Whisk the eggs and sugar together in a large bowl. Add the flour and salt. Whisk until smooth and free of lumps. Stir in the lemon juice. Pour over the hot crust and bake for 25 minutes, or until the filling is set around the edges but the center is slightly jiggly.
Cool in pan on a wire rack for 1 hour. Cover and refrigerate for at least 3 hours or overnight. Lift the bars out of the pan using the foil overhang. Cut into squares and dust with confectioner's sugar.
MAKE AHEAD TIP
Bars will keep for up to 3 days stored covered in the refrigerator. They will keep for up to 3 months in the freezer. Place the bars on a baking sheet and freeze until the bars are frozen all the way through (about 2-3 hours). Then, wrap each lemon bar in plastic wrap and place them in a zip-top freezer bag. Thaw overnight in the refrigerator.

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Response to yellowdogintexas (Reply #9)

Sun Nov 10, 2019, 12:25 AM

11. Omg, I love lemon bars.

I never thought to put zest in the crust! I bet it makes a big flavor difference.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 02:13 AM

12. Marcella Hazan's Roast Chicken with lemons

https://glutenfreebaking.com/marcella-hazans-roast-chicken-with-lemons/

(if I blew it doing the link just google the title.)

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Response to fierywoman (Reply #12)

Sun Nov 10, 2019, 02:17 AM

13. Have you made this?

Sounds easy and scrumptious. Meyer lemons are huge. I will probably use just one but will definitely make this soon.

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Response to Lunabell (Reply #13)

Sun Nov 10, 2019, 03:51 AM

14. I used to do this decades ago (when the book was first published, I think.) Then I got into making a

chicken with a paste of fresh rosemary, a tiny bit of sage, garlic, olive oil and salt --- stab the chicken all over with a fork, then work your fingers underneath the skin and shove the paste between the skin and the meat.
The lemon recipe IS scrumptious: enjoy! (I've copied your wings recipe.)

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 05:34 AM

15. Atlantic Beach Pie

[link:http://www.bigoven.com/recipe/atlantic-beach-pie/490404|

Tart and sweet and salty and creamy...mmm. Real easy too.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 05:39 AM

16. Lemon Sponge Pie

[link:http://www.bigoven.com/recipe/lemon-sponge-pie/308185 Lemon Sponge Pie|

A Pennsylvania Dutch favorite.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 10:24 AM

17. Lemon Ice Cream--very easy and delicious.

[img][/img]

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 02:26 PM

18. I found a wonderful book that might interest you:

Mad About Meyer Lemons by A. Cort Sinnes. Its a small book of wonderful recipes, illustrated by the author. It also has great background and history of Meyer lemons. I found it in a bookstore, but I checked and its available on Amazon. Meyer lemons are wonderful!

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Response to LuckyLib (Reply #18)

Sun Nov 10, 2019, 02:49 PM

19. Oh wow, thank you

That looks interesting.

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Response to Lunabell (Original post)

Sun Nov 10, 2019, 08:23 PM

20. Not my favorite lemon

IMHO, they got their insane rep when Alice Walters of Chez Panisse in Berkeley started promoting them. Back then they weren't grown much commercially and the only way to get them was from someone's garden tree. They're grown a lot in the Bay Area because they're the most cold-resistent citrus and will grow and produce reliable crops here.

I have a tree, which given its age is probably the old unimproved Meyer variety. It keeps me in lemons, but I'd rather have a Eureka

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Response to Retrograde (Reply #20)

Sun Nov 10, 2019, 08:52 PM

21. I don't know which kind I have.

But it gives a beautiful harvest at this time of year. I give away lots and still have some rotting on the tree and ground. I'm gonna use them up this year, lol.

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Response to Lunabell (Reply #21)

Mon Nov 11, 2019, 08:33 AM

22. I used to make lemon marmalade with Meyer lemons. It was

heavenly.

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Response to Lunabell (Reply #21)

Mon Nov 11, 2019, 03:08 PM

23. If you can't use all of the lemons, squeeze them and freeze the juice. Zest the lemons &

freeze the zest, too. You'll have fresh lemon juice & zest all year round. I'm so jealous! I love Meyer lemons & they're hard to come by here in Michigan. It gets down much lower than 10F.

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Response to catbyte (Reply #23)

Mon Nov 11, 2019, 05:26 PM

24. I will.

And I'm going to deliver some to our neighbors and friends. Last year some just rotted on the ground. But this year I will freeze some.

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Response to Lunabell (Original post)

Mon Nov 11, 2019, 08:22 PM

25. We have a Meyer lemon. Now I need a dead cat.

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Response to trof (Reply #25)

Tue Nov 12, 2019, 11:50 AM

26. LMAO

You're sick and I love it.

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Response to Lunabell (Reply #26)

Tue Nov 12, 2019, 05:09 PM

27. I know, I know.

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