Your favorite way with Meyer lemons?

Cooking Discussions Cooking, Cookbooks, Ingredients
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I picked up a bunch of them on a whim, and now am stumped as to what to make with them. I will probably make a lemon cream pasta with … peas? Crispy prosciutto? tonight, but that won’t use them all up.

Looking predominantly for savory ideas.

Muchas, HOs!

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2

Freeze the juice for use with spring asparagus?

Or maybe zest and juice for a sheet pan dinner with potatoes and chicken (rosemary and garlic being the usual additions).

A light lemony pizza sauce with arugula and prpscuitto toppings.

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I’ve made this, my comments.

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And wash everything down with a Meyer lemon marg. I don’t have a real recipe just sub Meyer lemon juice for the lime to taste. I usually cut back on the orange liquor as well

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Oooh! That sounds perfect! I might make that Wednesday or Thursday night. For today, I’ve settled on lemon cream pasta with BTS and summer corn (bc I forgot to get the damn peas at the store just now :roll_eyes:)

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Keep in mind that they’re usually not very sour. At least here and tree ripened
Kind of in between a tangerine and a lemon.

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In case you haven’t already seen this one.

For savory my favorite is preserved lemons and preserved lemon paste.

I haven’t tried this salted lemon spread but it’s similar.

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Meyer lemons would be delicious in this whole fruit margarita recipe (from Vitamix): https://www.vitamix.com/us/en_us/recipes/whole-fruit-margarita

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I only saw the main title and didn’t think to have a closer look, so thanks for that :slight_smile:

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That’s because they are a cross between mandarin orange and lemon :slight_smile:

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Since I didn’t get to make the pasta tonight, a Meyer lemon marg. Chef‘s kiss :face_savoring_food:

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Now I want a marg. With or without Meyer lemons

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Well I have you to thank for this tasty suggestion, so you should def have one as a reward.

I have to say in a blind test I may not have noticed much of a difference from the reg’lar ole lime marg.

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Looking around the web more as well as @shrinkrap’s thread, it appears that most recipes for Meyer lemons tend to the sweeter, dessert side. Oh, well.

I’ll be using at least a couple for tonight’s dinner, and might zest the remaining ones to infuse olive oil for my beloved lemon oil. Juice can be frozen.

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@moderator-team might it make sense to consolidate this thread with the existing thread that apparently was / is also predominantly about using Meyer lemons, despite its title?

Seems silly to have two parallel ones, especially with continuous & recently increased activity on the existing one.

Thank you for your attention to this matter :wink:

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Meyer lemons make fantastic limoncello and that only gets better with age. I have some in the fridge from a decade ago that is divine - we had a LOT of lemons lol. I actually forgot it was there so tomorrow night, out it comes. Freeze the lemon juice in ice cube trays or 1/4 c amounts for various uses. Senegalese chicken Yassa uses lemons though tbh I’d use them for a lemon tart myself.

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Well, I guess we’ll keep both up :woman_shrugging:t2:

Duplicates, shmuplicates :grinning_face_with_smiling_eyes:

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I make this recipe every meyer lemon season Meyer Lemon Gnocchi Recipe - Steve Corry
And I do a Meyer lemon vodka martini, but I’ll have to try the marg!

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I’m so sorry linguafood - I saw your comment After posting :D… didn’t mean to upset the applecart. … errrrr… lemon cart.

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Please, no need whatsoever to apologize. The more (Meyer) lemon ideas, the better :hugs:

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