Meyer lemons are a fragrant and bright citrus fruit, that is a a cross between a lemon and a mandarin. They made their appearance in the Americas in the early 1900's. Their season is between November and March. I was in place at just the right time to catch them for $2 for 2 lbs. Knowing the standard price encouraged me to buy many many bags and set aside a day and an evening to process the whole lot. I spent quite a few hours peeling and juicing the yellow gems and wanted to go ham in the lab aka the kitchen to see what I could could come up with. After peeling the lemons, I laid the peels out on parchment and dried in a 200 degree oven for about 2 hours. I used some of the fresh peels to make Meyer Lemon Peel Candy. I spiked mine with Crown Royal Apple Brandy.
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| Apple Brandy Lemon Peel Candy |
I used ice cube trays to freeze the zesty juice in portioned increments to fit the bill for likely amounts in recipes: 1 and 2 tsp. amounts and 1 tbsp. increments. After freezing the cubes, I placed them in separate resealable zip lock bags for easy accessibility, works like a charm!! I also used my mortar and pestle to make a course ground powder to use in soups, stews and water baths. My daughter Bronwyn was the first to actually make a tall and frosty jar full of this delicious Meyer Lemonade! The tangy citrusy and lemony drink was perfect. I love the idea of having these cubes on hand for many of our treasured treats, which brings me to the featured recipe.
I am obviously a fan of things lemon, and this creation stemmed from the wonderful fragrance that filled the air during my lab or kitchen time, that's devoted to the development of one specific item or technique. I also made my first preserved lemons from this batch, I impatiently waited in angst for the 3 week time frame the lemons needed to be ready to eat/use. I have used them thus far in a recipe starring pork and they were fabulous, albeit, a little goes a long way. I rehydrated some of the Meyer Lemon peels and incorporated a touch of that water into the glaze for the end. Lemon zest will do just fine if you don't happen to have dried peels on hand. If in season, zest some of the fresh peel into the batter for even more sweet/tart twang.
Recipe:
3 1/2 c. cake flour, sifted
1 1/2 tsp. double acting baking powder
1/2 tsp. kosher salt
2 1/4 c. sugar
6 large eggs
1 c. or 2 sticks softened butter, unsalted
1/4 c. canola oil
1 c. evaporated milk
1/2 c. Meyer Lemon juice
1 tsp. Madagascar Bourbon Vanilla Bean Paste*
Preheat oven to 350*F.
Combine dry ingredients until well blended.
In another bowl, cream sugar, eggs, butter, oil and milk
Add juice and extract.
Mix in flour in two batches, careful not to overwork batter, producing a tough cake.
Pour into a large greased and floured bundt pan, tapping on hard surface to release any air pockets.
Bake until toothpick or skewer inserted comes out clean, about 55 minutes to 1 hour.
Let cool for about 10 minutes, then transfer to wire rack to cool completely.
For Glaze:
1 c. confectioner's sugar
2 tbsp. butter
1 tbsp. milk, more or less for desired consistency
1 to 1 1/2 tsp. meyer lemon peel water
1/4 tsp. *MBVBP
zest of one lemon
pinch of salt
In a medium bowl, combine confectioner's sugar, butter, vanilla and salt.
Add milk slowly until you reach the desired consistency.
Fold or stir in lemon zest.
Spread or pour over cooled cake.
Serves 16-18.
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