For the Lemon Pound Cake:
Preheat oven to 325\
cup each of cornstarch & cake flour, 1/4 teaspoon of
Make lemon pound cake the day before and refrigerate
he egg yolks, milk, butter, Meyer lemon zest and juice; add this
repared 1 day before assembling cake).
To assemble: place 1
epare the two boxes of cake mix according to package instructions
e Meyer lemon slices.
To prepare the Meyer lemon slices: take the pound of Meyer
erve with freshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
nd bake as that recipe directs.
Meyer Lemon Curd Tart Filling:
sed Barefoot Contessa's basic recipe for: Recipe #56103.
Or, to
tir together the lemon juice, melted butter, and lemon zest. Add this
Cake:
Preheat oven to 350\
he vanilla seeds and pod, lemon zest and honey (keep the
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.
rosting while assembling cake.
Assemble cake: Cut pound cake horizontally into 3 even
Grate a bit of the Meyer lemon rind (from about 1/4
caper brine, white pepper, and lemon zest.
Place lasagna noodles
edium-high heat, combine the Meyer lemon juice & zest; add the cream
n the poaching liquid.
Pound Cake:
Adjust the oven rack
Combine 2 teaspoons sugar and warm water in a cocktail shaker; stir to dissolve sugar. Pour Meyer lemon juice, lemon peels, vodka, and orange liqueur into the shaker; add ice. Cover and shake vigorously.
Remove a lemon peel from the shaker and wipe the rim of a martini glass with the peel. Dip the rim of the glass in 1 teaspoon sugar, or as needed. Strain martini into prepared glass.