Meyer Lemon Recipes

Meyer-Ade

Ingredients:

  • ½ cup fresh squeezed Meyer Lemon juice
  • 4 cups water
  • 1 cup simple syrup (store bought or make your own by heating equal parts of sugar and water to a simmer, then let cool)
  • Optional: fresh lemon slices, mint sprigs, ginger sticks, strawberries

Directions:

Combine the Meyer Lemon juice, simple syrup and water in a pitcher. Pour into festive glasses with fresh lemon slices. Feel free to add mint, ginger or strawberries slices for extra flavor and color. Be creative! This recipe also works well with sparkling water.

 

Preserved Meyer Lemons

Ingredients:

  • 3 – 5 Meyer Lemons
  • 1/4 cup or more sea salt
  • Sterile 1 pint mason jar
  • Lemon juice (optional)

Directions: 

Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons, adding more salt between layers. Press the lemons down to release their juices and to make room for the remaining lemons. Add fresh juice as necessary. Leave some air space before sealing the jar.

Let the lemons ripen in a warm place for 2 to 4 weeks. While ripening, shake the jar each day to distribute the salt and juice. Let ripen for 30 days. Refrigerate after opening.

 

Meyer Lemon Square or Triangles

Ingredients:

  • 1 cup butter, softened
  • ½ cup powdered sugar plus extra for dusting
  • 2 ½ cups cup all-purpose flour
  • 4 eggs
  • 2 cups sugar
  • 1/3 cup fresh squeezed Meyer Lemon juice
  • 4 teaspoons grated lemon zest (remember to zest some of the lemons before juicing them)
  • ½ teaspoon baking powder

Directions: 

  1. Preheat oven to 350 degrees F.
  2. Line a 9″ X 13″ baking pan with parchment paper, or spray with cooking spray.
  3. Cream the butter and powdered sugar in a stand mixer until light and fluffy. Add 2 cups of the flour (reserve the other ½ cup of flour) and beat on medium speed until mixed. Press the mixture into the bottom of the pan and bake for 15-20 minutes or until golden.
  4. Meanwhile, beat the eggs, sugar, Meyer Lemon juice and lemon zest with a mixer (or by hand). Sift the reserved ½ cup flour with baking powder, and combine well with mixture.
  5. Pour wet mixture into pan on top of hot crust. Bake for another 20-25 minutes, or until done.
  6. Allow to cool completely before cutting into 18 squares, or divide each in half to create 36 triangles. Dust with powdered sugar and serve!