What to do with Meyer lemons

Because I have a Meyer lemon tree in my backyard, I have been searching for new ways to incorporate this refreshing and mellow citrus into everyday meals.  Unlike the regular lemon, Meyer lemons are much less tart due to the fact that these fruits are actually crossbreeds between lemons and oranges.  Still, these lemons retain the tangy flavor characteristics of their counterparts.  Here are three (really two & a half) very simple ideas that I’ve come up with: bright and sunny lemonade, tangy lemon curd and Meyer lemon macarons.  

Often, I find myself eating lemons by themselves, but with some form of sweetener, of course.  Once in a while, it’s nice to have this delicious treat in liquid form... lemonade, that is.  The way I make lemonade is actually quite simple, without the complications of making and incorporating simple syrup (made when heating equal portions of sugar and water.)  Instead, I prefer using equal to sugar as it dissolves much more quickly in water.  Anyways, my lemonade is created by combining 1 part Meyer lemon juice (using regular lemons would require more sweetener or less juice) with 2-3 parts water.  Add ice and equal (or another sweetener) as desired, and enjoy!

Ingredients:

zest of (3-4 small) Meyer lemons

1/2 cup Meyer lemon juice

1/4 cup sugar

3 egg yolks

Method:

1) Combine lemon juice, zest and sugar in saucepan

2) Bring to a simmer over medium heat

3) Beat egg yolks together

4) Temper egg yolks with hot lemon mixture (adding small amounts of hot liquid and whisking until incorporated each time)

5) Pour mixture into saucepan and stir constantly over medium heat until liquid thickens (5 minutes)

6) Remove from heat and let cool completely 
     in fridge

After my first (failed) attempt at making macarons, I felt a wave of complete and utter discouragement overcome me.  How was I ever supposed to create intensely flavored and unique macarons if I couldn’t get a simple recipe right?  Well, one try later, I greeted my little macarons with a smile.  They may not be gourmet quality after two tries, but my little creations even developed feet.  Here’s my  recipe for Meyer lemon macarons filled with lemon curd.

Ingredients:

2 large egg whites (aged 24-48 hours, room temperature)

zest of 2-3 Meyer lemons

1 cup powdered sugar + 4 tsp

1/2 cup almond flour + 2tsp

5 tbsp granulated sugar

yellow food coloring as desired

Method:

1) In a blender or food processor, grind together powdered sugar, almond flour, and lemon zest to get rid of lumps

2) Add desired food coloring to granulated sugar & mix until combined (optional)

3) Beat egg whites with electric mixer until they begin to form soft peaks

4) Add (dyed) granulated sugar 1 tbsp at a time while beating until stiff peaks form (about 2 minutes)

5) Carefully fold dry ingredients in several batches into egg mixture with rubber spatula

6) When smooth, move mixture to pastry bag (or ziploc bag) with a 1/2 inch tip

7) Pipe batter onto baking sheet lined with parchment paper in 1 inch circles evenly spaced (about 1 inch) apart

8) Tap baking sheet several times to release bubbles & let macarons sit for 1 hour, allowing shell to form

9) Preheat oven to 350 F & bake for 10-12 minutes

10) Let cool completely before removing macarons from baking sheet

11) Pair off similar sized macaron halves

12) Fill with a small amount of lemon curd, sandwich, and enjoy