||Meyer lemon recipes
||Here are some Meyer Lemon recipes I’ve collected:
Pork Roast With Meyer Lemon Glaze, SF Chronicle
2-1/2 to 3 lb boned loin of pork
4 tablespoons fresh rosemary, roughly chopped
1 cup dry white wine
1/3 cup sugar
½ cup and 2 tablespoons Meyer lemon juice
3 tablespoons good brandy or cognac
Carefully cut any strings tying the roast and unroll or (depending how its cut) separate into halves. Slash the meat at intervals and rub liberally with rosemary. Place in a nonreactive container big enough for the meat to lie flat. Pour the wine over the meat and sprinkle with the remaining rosemary. Let marinate for at least 1-1/2 hours, turning several times.
Preheat oven to 450 degrees F.
Remove the meat from the marinade, pat very dry, and reassemble into the original roll shape (the grooves from the original string will be easy to follow). Place the meat in a roasting pan and roast for 15 minutes. Reduce oven temperature to 350 degrees and roast for 30 minutes. Baste the meat with any juices that accumulate in the pan, and roast for 15 minutes.
Meanwhile, combine the sugar, half cup lemon juice and the brandy; stir to dissolve the sugar.
Discard any fat in the roasting pan, then spoon the lemon-brandy mixture over the meat. Roast for 30 minutes longer, basting the meat with the glaze every 5 to 10 minutes. The glaze will become thick and the roast a glossy brown.
Transfer the roast to a cutting board, reserving accumulated pan juices. Let the meat set for 10 minutes before carving.
Add remaining 2 tablespoons lemon juice to the reserved pan juices; pour into a sauceboat and pass at the table.
Serves 6 to 8.
Meyer Lemon Vinaigrette-SF Chronicle
From Nancy Oaks at Boulevard, where it is used on a whole-leaf parsley salad, and with grilled porcini mushrooms served over mascarpone-laced polenta. Oaks also likes it with grilled fish.
3 Meyer lemons
1 tablespoon champagne vinegar
1 tablespoon white balsamic vinegar
½ teaspoon finely minced fresh rosemary
3 shallots, finely minced
1 tablespoon mild honey
Kosher salt and freshly ground pepper
1 cup olive oil
Instructions: Finely grate the zest from the lemons: set aside. Juice the lemons (you need a ½ cup).
Combine the half cup lemon juice and the vinegars. Add the herbs, shallots, honey, lemon zest, and salt and pepper to taste. Whisk in the oil.
Makes about 1-3/4 cups.
Meyer Lemon Tart-NY Times
13-1/2 ounces (3 sticks plus three tablespoons) unsalted butter, softened, plus extra for greasing the pan.
1-1/2 cups sugar
8 large egg yolks
½ tablespoon milk
12 oz (about 2-1/2 cups) all purpose flour
¼ teaspoon plus 1/8 teaspoon salt
1-1/4 pounds (5 or 6) Meyer lemons
5 large eggs
1- In the bowl of a mixer, cream together 8 ounces softened butter (2 sticks) and ½ cup sugar. Add 1 egg yolk and the milk and beat to combine. In a medium bowl, combine the flour with ¼ teaspoon salt. Slowly add the flour to the butter mixture, stirring until completely blended. Gather dough into two balls. Freeze one for future use, chill the other for at least one hour.
2- Heavily butter a 10-inch tart pan with a removable bottom. On a lightly floured surface, roll out the dough to a circle 1/8-inch thick. Transfer to the tart pan, press into the pan and trim the edges. Prick the bottom with a fork, and place the shell in the freezer for 30 minutes.
3- While shell is in freezer, prepare lemon curd: grate zest of lemons. Squeeze lemons to extract 1 cup of juice. In a medium nonreactive saucepan, combine juice and zest. Add remaining 1 cup of sugar, remaining 5-1/2 ounces of butter and 1/8 teaspoon of salt. Place over medium heat, stirring once or twice, until sugar is dissolved and the butter is melted.
4- In a bowl of a mixer, combine eggs and remaining 7 egg yolks until blended. Slowly add hot lemon mixture to eggs until blended. Return mixture to saucepan, and place over low heat. Whisk constantly until mixture thickens to a puddinglike consistency; do not allow it to boil. Remove from heat and continue to stir to stop the cooking. Strain lemon curd into a bowl. Adjust sugar to taste; the curd should be tart, but may need additional sugar if lemons were picked early in the season. Cover with plastic wrap, pressing it right against the surface of the curd. Allow to cool.
5- Preheat oven to 375 degrees. Remove tart shell from freezer, and bake until lightly golden, 20 to 25 minutes. Remove from heat and allow to cool slightly. Spoon lemon curd into tart shell, and smooth the top. Bake until filling has puffed around the edges, about 30 minutes. Cover edges with foil, if necessary, to prevent over browning. Cool to room temperature before serving.
One tart serves 8.
NANA'S MEYER LEMON SOUFFLE
Preheat oven to 350.
Sift together into mixing bowl........................... 1/4 cup
7/8 cup sugar
1/4 tsp salt
Stir in............................................................ 1
1/2 tsp grated meyer lemon rind
1/4 cup meyer lemon juice
2 egg yolks, well beaten
1 cup milk
Fold in.......................................................... 2
egg whites, stiffly beaten
Pour into ungreased 1 qt souffle dish or 6 custard cups. Set in pan of hot
water (1 " deep). Bake for 50 minutes.
Lightly dust with powdered sugar. Serve warm or cold, with or without
whippped cream. Serves 6.