The Meyer lemon is a lesser known type of lemon that is sweeter, with a thinner skin, than the usual "Eureka" and other sour lemons. You might be able to find Meyer lemons at your farmer’s market, but because they don’t store as well as other lemons, they are usually not available at mainstream grocery stores. The growing conditions for a Meyer lemon tree are the same as for other kinds of lemons.
To make this refreshing, crowd-pleasing summer beverage, boil 1 1/2 cups water and 1 1/2 cups sugar for 3 minutes. Stir in 1 1/2 cups Meyer lemon juice, the grated rind of 1 lemon and 2 sprigs of rosemary. Strain and refrigerate for one hour before serving over ice in tall, frosty glasses.
Lemon Bar Cookies
Tangy and yet sweet, Meyer lemon bar cookies are delightfully different from bars made from Eureka and other types of lemons. Make a crust with 1 cup flour, ½ cup powdered sugar, 1 cube cold, chopped-up butter and 1/8 tsp salt. Process the ingredients in a food processor and then press the dough into a greased 8-inch square baking pan. Bake at 350 degrees F for about 20 minutes.
For the filling, combine 2 eggs, 1 cup sugar, 2 tbsp flour, 1/8 tsp salt, 2 tsp grated lemon peel and ¼ cup lemon juice. Pour this mixture over the cooked crust and then bake at 350 degrees for 15 minutes or until the filling is set. Allow your lemon bars to cool before cutting them into 2-inch square cookies and serving.
This recipe combines the sweetness of pineapple with the sweet and sour taste of the Meyer lemon. Start by broiling three split whole chicken breasts (6 pieces) until they are browned, about half cooked. Then combine the juice from a 20 oz can of pineapple chunks with 2 minced garlic cloves, 1 tbsp cornstarch, 1 tbsp Worcestershire sauce, 2 tsp Dijon mustard and 1 tsp dried rosemary. Sprinkle with 1 tsp salt and then pour over your half-cooked chicken pieces. Bake at 350 degrees F for 25 to 30 minutes, or until the chicken is cooked through and no pink remains next to the bone. Take your almost-finished dish out of the oven and place the pineapple chunks and slices of one additional lemon around the chicken, baste with the sauce and then bake for 5 more minutes.
This version of the popular orange marmalade has a bit more “bite” to it than jams you might have eaten in the past, but it is sweet enough to satisfy the most devout sweet tooth. Linda Amendt, the author of this recipe, says she can never make enough and that it disappears quickly.
Combine 1 cup of grated Meyer lemon peel with 1 cup water and then soak in a bowl for 10 minutes. Drain and pour off the water.
Using an 8 qt saucepan, combine the soaked peel with ½ cup strained lemon juice, 1 cup water and 1/8 tsp baking soda. Boil and then reduce the heat: simmer for 10 minutes and then add 2 1/2 cups of chopped lemon and ½ cup lemon juice. Cover and continue simmering for another 10 minutes.
Add 5 cups of sugar and ½ tsp butter and then stir constantly over medium heat until the sugar dissolves.
Turn your burner to high and boil the mixture briefly, stirring constantly. Add one 3-oz packet of pectin and boil again for 1 minute. Turn off the heat and skim off all foam. Cool for 5 minutes and then fill your jars, leaving ¼ inch of space at the top. Wipe the jar tops with a damp cloth and then cover them tightly with two-piece canning lids. Put ½-pint jars into a 200-degree water bath for 10 minutes; process pint jars for 15 minutes. The PuddingPop Web site claims this marmalade is good on just about anything, from toast to biscuits and scones.