Lemon Recipes

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Meyer Lemon Yogurt Cake Recipe Recipe

Meyer Lemon Yogurt Cake Recipe

03.19.13 by Jackie

I've made this cake recipe for years. I think I found the recipe when I was a little girl on the back of vanilla sugar packets that are commonly available in France. I haven't changed the base of the cake batter much since then.

The great part of this recipe is that the measuring tool is the yogurt container. And after making it once, you'll probably never have to refer to the recipe again. Simply remember "1, 2, 3, ½, 3": 1 yogurt, 2 measures of sugar, 3 measures of flour, half a measure of oil (½), 3 eggs, 1 packet of "levure" (baking powder) and 1 packet of vanilla sugar.

Instead of serving the cake plain, which by the way is great with tea, I flavored the cake with Meyer lemon zest and glazed it with a Meyer lemon mascarpone glaze. It was truly fantastic!


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Citron Confit Recipe (Candied Lemons) Recipe

"Chose promise, chose due!" is a French expression that approximately translates to "promises are made to be kept". And as promised, this is the recipe for the citron confit I served to my family last night as part of the lemon tofu dish. I made it with approximately two pounds of freshly picked Meyer lemons from our garden.

You'll see that a lot of sugar is required to obtain the beautiful candied coating. But fear not, only a few thin slices per serving are necessary to flavor your dishes and the citron confit stores well for months. The one thing to keep in mind is to use organic, pesticide-free lemons, so even the rind is safely edible.


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Meyer Lemon Risotto Recipe Recipe

Meyer Lemon Risotto Recipe

03.07.13 by Jackie

This is the time of the year when my husband Lulu brings me lots and lots of citrus from our garden. I'm always most excited about the lemons from our Meyer lemon tree. If you go to the market, you'll notice how expensive this variety of lemon is. It was such a treat when Lulu came inside a couple of days ago with about 50 Meyer lemons. It’s a small dwarf tree and hasn’t produced nearly as much in the past, but boy did it make up for it this year!

In honor of our bounty, I have a few recipes I’m going to dust off and make, such as Meyer lemon mousse, lemon curd, lemon cake and a few jars of marmalade. I also tried to  think of a savory dish I could make, and Lulu suggested I adapt the lemon pasta sauce I made in the past (that recipe in turn was from Ina Garten) and turn it into a risotto

This evening, I made the Meyer lemon flavored risotto and it was such a hit. I used a combination of garlic, shallots, butter and half and half in the dish, so really, how could it go wrong?


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Meyer Lemon Mousse Recipe Recipe

Meyer Lemon Mousse Recipe

04.27.12 by Jackie

Judging from what we have left on our Meyer lemon tree, the citrus season is reaching its end. Just as I did with our clémentines earlier this winter, I made a mousse using the last handful of Meyer lemons.

No need to look for cute cups to serve the mousse in; the Meyer lemon rind does the job splendidly.


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Lemon Poppyseed Cookies  Recipe

Lemon Poppyseed Cookies

01.20.12 by Jackie

I'm delighted to have Joanne from Eats Well with Others share with us her delicious lemon poppyseed cookie recipe. Joanne is a busy gal; she's a med student in NYC, a marathoner (just like my brother-in-law) and is an avid (and extraordinarily talented) baker. I feel like I'm repeating myself a lot but I think I've told you on numerous occasions that our family loves sweets. In addition to this, we always have guests over, especially for tea time, so having Joanne guest-post a sweet treat seems doubly fitting!

Confession.

I used to be a Costco muffin inhaler.

Have you ever had one? They're big...huge, really...about the size of your face.

And they're strangely reminiscent of narcotic drugs in their addiction-inducing qualities. I mean, you KNOW you should only have half. But you have a pulse and therefore restraining yourself at all whatsoever is but a mere pipe dream. It's okay. We've all been there.

Lemon Cookie Recipe with Picture

My favorite flavor was the lemon poppyseed.

It was infused with almond extract and was smothered in tangy sweet lemon glaze.

In fact, I may or may not have chosen which muffin I wanted based on the glaze:muffin top
ratio. Higher OBVIOUSLY being better.

(See ladies, muffin tops don't look good on anyone. Not even muffins.*)

*(Unless they have glaze on them.)

Poppyseed Cookie Recipe with Picture

Anyway, eventually I grew up and realized just how much hydrogenated fat was in those muffins and how many miles it would take me to burn off just half of one. And so I gave them up. Cold turkey.

(By which I mean I moved out of my parents' house and had the muffins forcibly pried out of my hands upon exiting. Same thing.)

But a lemon poppyseed-less existence is really just too sad of a thought to entertain for even one second let alone an entire lifetime. Which is where these cookies come in.

They have all the same delicious lemon almond overtones of the muffins. (And the glaze. That heavenly glaze...) But without all the heft and heaviness.

Perfect for getting your Costco muffin fix or, if you weren't previously a lemon poppyseed "user", just for dipping into a warm cup of tea. Win/win no matter what your circumstance is.


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