Our favorite Meyer lemon recipes. Meyer lemons are tart treats perfect for desserts, glazes, marinades, and even simple beverages like lemonade. Here are three of our favorite Meyer lemon recipes.
From mid-November until spring, Meyer lemons populate the markets. With an edible peel and a sweeter flavor than most lemons, these tart treats are perfect for desserts, glazes, marinades, and even simple beverages like lemonade. Here are three of our favorite Meyer lemon recipes.
- 1 Meyer Lemon Spice Cakes with Meyer Lemon Sherbet
- 2 Creamy Meyer Lemon Ricotta Cookies
- 3 Meyer Lemon Risotto
Meyer Lemon Spice Cakes with Meyer Lemon Sherbet
Because Meyer lemons are almost as sweet as oranges or tangerines, they pair well with warm spices like cinnamon, nutmeg, and vanilla bean.
You’ll enjoy the combination of sweet-sour and spicy, especially if you top the final product with some refreshing Meyer lemon sherbet.
- 3 cups all-purpose flour
- 3 cups packed dark brown sugar
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1 tablespoon baking soda
- 1 3/4 cups vegetable oil
- 6 eggs
- 1 vanilla bean, split and scraped, seeds removed
- 1 teaspoon lemon extract
- 3 tablespoons Meyer lemon zest
Meyer Lemon Sherbet
- 2 cups water
- 2 cups granulated sugar
- 2 cups sour cream
- 3 cups Meyer lemon juice
Candied Meyer Lemon Citrus Zest
- 1/4 cup water
- 1 cup granulated sugar, divided
- 1/2 cup fresh julienned Meyer lemon zest
For the Meyer Lemon Sherbet
- In a saucepan, bring water and sugar to a boil; cool slightly, then whisk in the sour cream and Meyer lemon juice; refrigerate until chilled; freeze in an ice cream maker according to manufacturer’s instructions.
For the Cakes
- In a large bowl, stir by hand the flour, brown sugar, cinnamon, nutmeg, and baking soda; add oil, eggs, vanilla seeds, lemon extract, and zest.
- Slowly stir until batter is smooth. Pour 2 2/3-ounces (#12 scoop) into well-greased jumbo (4-inch) muffin cups.
- Bake at 375 degrees F for 20 to 25 minutes, or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For the Meyer Lemon Candied Zest
- In a small saucepan over high heat bring water, 1/4 cup sugar, and zest to a boil; boil for 7 minutes, stirring often so the zest doesn’t burn.
- Place remaining sugar in a pie pan. Using a fork, mix zest into sugar and turn to coat; place on a paper-lined tray to dry.
- Place mini cakes in the center of each plate; top with a scoop of Meyer Lemon sherbet and a crown of candied zest.
Creamy Meyer Lemon Ricotta Cookies
There are two schools of cookie-eaters: those who like soft, chewy cookies and those who like crispy, wafer-thin cookies. I’m of the former school of cookie eating: I like cookies soft and chewy and if they have icing on them? All the better.
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 15-ounces whole milk ricotta cheese
- 1/2 teaspoon lemon extract or 1 teaspoon lemon and/or tangerine baking oil
- 3 tablespoons Meyer lemon zest, freshly grated*
- 1 tablespoon Meyer lemon juice
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) unsalted butter
- 3 cups confectioners’ sugar
- 3 to 4 tablespoons Meyer lemon juice
- Decorating sugar, silver dragees (small silver balls), optional
- Preheat oven to 350 degrees F and line baking sheets with parchment paper.
- Combine butter and sugar in a bowl; cream together until light and fluffy; add eggs, ricotta, lemon extract (or baking oil), zest, and juice; blend well.
- Add 1 cup flour, baking powder and salt; blend to combine; add remaining flour in two parts, blending to combine between each, until a dough forms.
- Drop by rounded tablespoon, 2-inches apart onto a baking sheets; bake until cookie edges are very light golden, about 12 to 15 minutes. Let cookies rest on baking sheet for a few minutes and transfer to wire cooling rack.
- While cookies cool, prepare glaze by creaming together butter and sugar; continue to mix, gradually adding juice until desired consistency.
- Decorate cooled cookies adding dragees or decorating sugar, if desired, before icing sets.
Take a look at: Rosewater Recipes
Meyer Lemon Risotto
Some home cooks think that making risotto is a time consuming task, but others see the work as worth the reward. While stirring might get tedious, and you might lose the desire to give the stovetop your undying attention, there is no question that risotto is a satisfying dish. This recipe is rich and creamy with a hint of tartness to strike through the cream and a little sweetness to balance the savory.
- 1 yellow onion, chopped
- 2 shallots, chopped
- 3 cloves garlic, chopped
- 1 teaspoon sea salt
- 3 tablespoons extra-virgin olive oil
- 2 cups pearled barley
- 1 cup dry white wine
- 6 cups vegetable stock
- Grated zest of 4 Meyer lemons plus juice of 2
- 1/2 cup Parmesan cheese
- 1/2 cup crème fraîche
- 1 cup spinach, chopped
- Handful of toasted pine nuts, for garnish
- In a large pot over medium high heat, sauté onions, shallots, garlic, and salt in olive oil until onion softens.
- Pour barley into the pot and pour in the wine. Let mixture come to a simmer for 3 to 4 minutes; add 1 cup of stock at a time, while letting the barley absorb the liquid (this will take about 30 to 40 minutes); stir often while adding liquid.
- When barley is tender, take pot off of heat and stir in lemon juice and zest, cheese, and crème fraîche; mix in spinach and top with pine nuts. Makes 4 to 6 servings.