If there’s one thing I relish this time of year it’s Meyer Lemons. While 99 percent of our citrus comes from Florida, Meyer lemons are my one of my few exceptions to my California produce avoidance. Florida is so much closer to us, but the flavor and the … MMMmmm … SMELL … of Meyer lemons is magnificent compared to any of the other available citrus. If I can’t find them from Florida, I won’t give a second thought to purchasing California grown Meyers.
Meyer lemons in January = happiness. They are a guaranteed cure for the winter blahs. Their golden peels are little mirrors of the sun. While their juice isn’t as sour as a traditional lemon, they have a brightness and a buttery richness that neither oranges nor lemons alone can offer. And they’re practically sweet. They are my weakness.
There are so many recipes available on the interwebs. I find it’s a waste of my precious time to do what someone else has already done by compiling a list of all those I find interesting. Instead, I’ll point you to some of those lists and tell you what I have and will be making.
Meyer Lemon Tart from Simply Recipes (not specifically for Meyers, but outstanding prepared with them).
Meyer Lemon Curd from No Recipes (be sure to make a double or triple batch of this to save throughout the year for scones and biscuits!)
Meyer Lemon Sorbet from Simply Recipes (serve small portions - this one is stout even with 2/3 the juice)
Meyer Lemon Kisses from Bron Marshall
Meyer Lemon Cardamom Ice Cream from the L.A. Times
I’ll also be freezing plenty of lemon water cubes to reserve for the summer, making Limoncello by soaking a few lemons in some vodka, soaking a few lemons in some olive oil, and may consider pickling a half-dozen. Yes, I am that in love with these lovely and charming fruits that preserving is the best way to use them up. Lastly,the peel and zest that’s left over gets saved for tea blends.
Want some more ideas? Here’s 100 Things to do with a Meyer Lemon via the L.A. Times; Becks & Posh has put together a great little list of their faves too. And here is my “go-to” recipe list any time I’m ready for something new, thanks to buffchickpea.
Do I feel guilty for splurging on several dozen of these golden beauties once a year? Not really. I believe I do pretty well the rest of the year trying to eat first homegrown and locally, then regionally, and for special occasions purchase ‘Grown in the U.S.’, and limit the amount of otherwise imported foodstuffs only to appease the Foodie deep inside me.
You can also find Jennifer at Unearthing this Life where she blargs about living in rural Tennessee chasing chickens, a seven-year old, and dreams.