he egg yolks, milk, butter, Meyer lemon zest and juice; add this
>Meyer lemon slices.
To prepare the Meyer lemon slices: take the pound of Meyer
ith freshly made Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place
s that recipe directs.
Meyer Lemon Curd Tart Filling:
In
he vanilla seeds and pod, lemon zest and honey (keep the
Squeeze juice of the zested Meyer lemon into a measuring cup. Add
/4 cup of the Meyer lemon curd mousse; continue layering finishing
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
Grate a bit of the Meyer lemon rind (from about 1/4
edium-high heat, combine the Meyer lemon juice & zest; add the cream
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.
hen chilled, strain out the lemon zest and the mint sprigs
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.
et Meyer lemons, mix equal parts fresh orange and fresh lemon juice
nd fluffy. Add eggs, ricotta, lemon extract, zest and juice; blend
tir together the lemon juice, melted butter, and lemon zest. Add this
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!
rosciutto over mozzarella, then layer lemon slices on top without covering
combine the sugar, half cup lemon juice and the Cointreau. Stir