meyer lemon recipe

Meyer Lemon Pie – a Seasonal Winter Dessert

graham cracker crumbs (about 1 sleeve of whole crackers)

cane sugar

cinnamon

butter, melted

Meyer lemon juice (about 3-4 lemons)

lemons

condensed milk

egg yolks (see Cook’s notes)

graham cracker pie crust

Whipped cream (optional)

Heat oven to 375°F

Mix all crust ingredients together. Spread mixture evenly...

Mix all crust ingredients together. Spread mixture evenly in a 9-inch pie plate. Use a spoon or measuring cup to firmly press crumb mixture onto the plate.

Bake for 7-8 minutes, or until light golden...

Bake for 7-8 minutes, or until light golden brown. Place on rack to cool.

In a mixing bowl, whisk together all pie...

In a mixing bowl, whisk together all pie ingredients until smooth.

Pour filling into pie crust, and bake for...

Pour filling into pie crust, and bake for 15 minutes.

Remove to wire rack and cool for 15...

Remove to wire rack and cool for 15 minutes, then chill in refrigerator until ready to serve.

To serve, top with fresh whipped cream.

Enjoy this homemade Meyer lemonade syrup any time of the year by making it fresh, canning, or freezing it.

Meyer Lemonade Syrup

lb Meyer lemon (about 2 1/2 cup lemon juice)

sugar

To sterilize the canning jars, separate jars, lids, and rims. Put them in a boiling water and simmer for 10 minutes. Remove from the water and let them cool and dry on a clean kitchen towel.

Juice your Meyer lemon to make about 2-1/2 cup. Strain the juice in a fine mesh to catch any seeds or pulp; discard them.

Mix 2-1/2 cup of Meyer lemon juice and 2 cups sugar in a pot over medium heat. Whisk the mixture and simmer until the sugar dissolves. When the syrup starts to boil, remove from heat.

Pour syrup to the prepared jars, leaving about 1/2 inch from the top. Make sure to wipe clean the rims of the jars.

Cover with lids and tighten. Put the jars back into the simmering water and boil for 5 minutes. You should hear the lid making a popping sound. That&#039;s a good sign that your jars are well sealed.

Let the jars cool, and store in a dark place up to 1 year.

To make 1 serving of lemonade, mix 1/4 cup of syrup to 1 cup of water. Add ice and enjoy!

This simple yet elevated One Pan Meyer Lemon Chicken with Golden Rice combines the brightness of vibrant meyer lemons, with the cozy &amp; warm flavors of turmeric and ginger. It&#x27;s made completely in one pan, it&#x27;s a little different from your average chicken dish, and it celebrates the long-awaited winter citrus season! Serve it with your favorite roasted vegetable, or a simple salad!

One Pan Meyer Lemon Chicken with Golden Rice

bone-in, skin-on chicken thighs (about 4 thighs)

extra virgin olive oil, divided

meyer lemon

salt, divided

pepper

salted butter, divided

meyer lemon, sliced

ginger

basmati rice

turmeric

garlic powder

onion powder

black pepper

chicken broth

juice of 1/2 a meyer lemon

flat-leaf parsley,

lemon wedges,

Preheat oven to 350℉. Place chicken thighs in a large bowl. Add one tablespoon of the olive oil, half of the garlic, meyer lemon zest, one teaspoon of the salt, and pepper. Toss to coat.

Heat a large oven-safe skillet (that has a lid), braiser or dutch oven over medium to medium-high heat. Add the remaining tablespoon of olive oil. Once hot, sear the chicken thighs for 2-3 minutes per side, or until the skin is golden brown and develops a nice crust. Set the chicken aside on a plate.

Reduce heat to medium. Discard a few tablespoons of the fat, leaving 3 or so tablespoons in the pan. Add one tablespoon of the butter. Sauté the meyer lemon slices in the butter/fat mixture for 1 minute or so per side, until they get a little caramelized and fragrant. Set aside on a plate.

Carefully, with a wad of paper towels, wipe any dark bits out of the pan (the chicken fat and sugars in the lemons can cause some burning, so just discard any bits that are too dark to avoid any bitterness). Add the remaining tablespon of butter. Add the remaining garlic and ginger and sauté for 30 seconds - 1 minute or until fragrant. Add the rice, turmeric, garlic powder, onion powder, and remaining 1/2 teaspoon salt. Toss to coat, and stirring constantly, letting the rice toast for 1-2 minutes. Season with a few turns of freshly ground black pepper.

Add the chicken stock, and bring to a boil. Once boiling, stir the rice, and arrange the chicken thighs on top. Top the chicken thighs with the sautéed meyer lemon slices. Cover and bake for 27-30 minutes, or until rice and chicken are cooked through, and all liquid is absorbed. Let cool for a few minutes, then remove chicken from pan and place on a fresh plate. Add the juice of half of a meyer lemon into the rice and stir. Place the chicken back over the rice and garnish with chopped parsley. Serve with freshly ground black pepper and meyer lemon wedges.

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