(Image courtesy of Cookbooks EtCetera)
Those of us with lemon trees know how difficult it can be to use up the fruit. A little lemon goes a long way, so keeping dozens of lemons from going to waste is a challenge. I was making some desserts and a lot of lemonade, but then I gave up and froze a bunch of the juice for later usage.
Then I came upon this fabulous article in the LATimes on 100 things to do with Meyer lemons. The type of lemons I have in my yard are Meyers–they are sweeter and juicier than other kinds of lemons because they are actually a lemon crossed with a tangerine. Some of writer Amy Scattergood’s suggestions of what to do with them are brilliant. Here are some I particularly liked:
- * Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).
* Rub a Meyer lemon peel around the rim of a demitasse of espresso.
* If you don’t mind delayed gratification, make classic preserved lemons (different from chef Samuelsson’s because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.
* Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.
* For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour; coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.
* Make a crêpes suzette using Meyer lemons instead of oranges.
* Roast a whole mackerel with slices of Meyer lemons stuffed inside.
* Grate Meyer lemon peel into a bowlful of Chantilly cream.
* Throw a Meyer lemon for your dog to catch and play with; you’ll lose the lemon, but your dog’s breath will smell fantastic.
* For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.
* Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.
* Pan-fry slices of Meyer lemon with baby artichokes.
* Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.
* Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary
* Make Meyer lemon marmalade.
- * Open a Meyer lemonade stand on your street.