Tag: lemon

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Meyer Lemon Ice Cream

meyer lemon ice cream
meyer lemon ice cream
Smooth and delicious!

Some things were just meant to be. Meyer Lemon Ice Cream is one of them. We’d decided on Monday to make a batch of Biscotti, so we searched high and low in the library stacks here in the Scratchin’ It reference department, and found one. On the very next page was a recipe for Meyer Lemon Ice Cream, and we thought, “that sounds nice and refreshing; we’ll have to keep it in mind for the next time we have Meyer lemons.” Well, the next day, there was a box of Meyer lemons as surplus at the CSA. We grabbed a half dozen with Meyer Lemon Ice Cream in mind. The next day was our usual shopping day, so we added half-and-half and heavy cream to the grocery list, and had everything needed.

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Meyer Lemon Upside-Down Cornmeal Cake

lemon upside-down cornmeal cake
slice of lemon upside down cornmeal cake
The cornmeal adds a nice texture and the taste goes great with lemon.

As we mentioned previously, we picked up a couple of pounds of Meyer lemons a week or so ago. Now, Meyer lemons aren’t your standard lemons. Instead, they’re believed to be a cross between an orange and a lemon, giving them a sweeter, more complex taste. Whenever we see them available, we pick them up, trusting that we’ll find a use for them.

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Lemon Sabayon Tart

slice of meyer lemon tart
slice of meyer lemon tart
Bright, light, and lemony!

Just last week, we picked up a couple of pounds of Meyer lemons at the store, so we needed to make something from them. We also need some practice in making lemon curd, too. Perfect, right? Well, not quite, as what would you do with a bowlful of lemon curd all by itself? (Our final plan is to use it between layers of a lemon cake).

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Magic Lemon Cake

magic lemon cakes
magic lemon cakes
Oh, Oh, It’s magic. Sorry, you’ll have that song stuck in your head until you make these cakes!

Sounds interesting, right? And the photos of it looked really cool, with the three layers of a “cake” that form naturally while it bakes: the magic is in the cake. And, the best part is that the recipe happens to be sized to make just two small cakes. Perfect. Now, we found this recipe in Dessert for Two, a great little book written by Christina Lane, and you can read her original recipe on her Citrus Buttermilk Pudding Cakes post. In fact, that’s the recipe we used.

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Preserved Lemons (or Limes)

preserved lemons
preserved lemons
Just two days into fermentation.

We’d seen this recipe in several books over the years, and, while we thought it was interesting enough to keep the recipe, we were never sure that we’d actually try it. We never really have a bunch of lemons all at once. Instead, we tend to buy them one or two at a time as we need them. Plus, we have no idea what these preserved lemons will taste like, so we didn’t want to buy lemons just to try it out. Then, when we had visitors last month, they left us with a bunch of fresh lemons; rather than make lemonade, we made preserved lemons.

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