Toast bread slices to desired doneness, 3 to 5 minutes.
Mash avocado in a bowl; stir in cilantro, Meyer lemon juice, Meyer lemon zest, cayenne pepper, and sea salt. Spread avocado mixture onto toast and top with chia seeds.
caper brine, white pepper, and lemon zest.
Place lasagna noodles
edium-high heat, combine the Meyer lemon juice & zest; add the cream & bring
Pour the orange juice into a small saucepan and reduce it over medium-high heat until syrupy, 5 to 7 minutes - you should be left with about 1 tablespoon. Put the reduced orange juice, vinegar, mustard, salt, lemon juice, and lemon zest into a blender. With the blender running, add the oil in a slow, steady stream, blending until the dressing is thick and emulsified. Transfer the dressing to a plastic container or glass jar and refrigerate until ready to use.
s that recipe directs.
Meyer Lemon Curd Tart Filling:
In
int sprigs.
Stir the lemon juice into the chilled syrup. Taste
nd pod, lemon zest and honey (keep the lemon juice for the caramel
he dressing. Squeeze juice of the zested Meyer lemon into a measuring cup
et Meyer lemons, mix equal parts fresh orange and fresh lemon juice to
beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended
combine the sugar, half cup lemon juice and the Cointreau. Stir to
Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
Combine milk, egg yolks, lemon juice, and lemon peel in large bowl; whisk
cups granulated sugar, the lemon zest, baking powder and salt
late with some of the Lemon Dressing and serve immediately with
up confectioners' sugar, white sugar, lemon zest, and salt together in
large mixing bowl. Combine lemon juice, lemon zest, oil and egg in
ime until incorporated. Mix in lemon juice. Transfer mixture to a saucepan
br>Whisk together soymilk, lemon zest, and lemon juice in bowl; let stand
Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
Scrape sorbet into a chilled loaf pan and freeze.