I probably should call this post “If Lemon Curd isn’t your thing…” I already posted about Meyer Lemon Curd for February’s Spice Rack Challenge. All the way back on February 12th. Then I received a delivery from The Lemon Ladies Orchard:
What to do with SEVEN pounds of delicious Meyer Lemons picked only days ago in California sunshine?
First: Preserved Lemons. Recipe courtesy of Tigress:
I used half cayenne and half Spanish Pimentón. I know Tigressprefers to use regular lemons instead of the Meyer variety, but when that’s what you’ve got…
Ideas on how to use Preserved Lemons: Arctic Garden Studio has great suggestions, including preserved lemon and harissa hot dogs (have to try those!) and an awesome link for Preserved Lemon and Thyme Compound Butter (oh man…). The lovely readers at Food in Jars suggested using Cara Cara oranges (my new addiction) instead. Once they age I will definitely be trying the Spicy Potato Tagine with Preserved Lemon and Olives from Epicurious.
Second: Juice them! You can use the juice for curd, but you knew that already. Make lemonade, or freeze the juice for when inspiration strikes later. Note to self: Also do a Meyer Lemon Roast chicken.
If you don’t live in California, Texas or Florida, you likely had the lovely yellow beauties shipped in – dont let ANY go to waste! Make limoncello with that rind!
Señor SK and I had a bad limoncello experience on a trip to Rome a couple of years ago – but I’m willing to give it another shot. The idea of lemonade er… for adults… in the summer sounds fantastic.
Thanks to Hip Girls Guide to Homemaking for the recipe.
Third: Bake. Tomorrow I might make Arctic Garden Studio’s Lemon Pull-Apart Loaf. And maybe Barefoot Contessa’s Lemon Yogurt Cake. But today I came across dymnyno’s Lazy Lemon Tart on Food 52. It can’t get much easier than this: 1. Buy pre-made pie/tart crust, 2. Blend filling in a food processor – a WHOLE lemon!, 3. Bake.
I should add 4. Try not to inhale in one sitting. The crust gets golden and crunchy and amazing. Seriously – MAKE THIS NOW.
After all that, I was pretty lemoned out. Tomorrow I have plans for more lemon-infused baking and some sort of preserves. I haven’t decided whether to make Vanilla Garlic’s Kiwi Lemon Jam or Hitchhiking to Heaven’s Cherry Meyer Lemon Preserves with Raspberries instead. Or both. Any other Meyer Lemon suggestions are welcome! If I have any left…