I’m always looking for jam and jelly recipes that don’t call for the addition of commercial pectin. Why? Because commercial pectin requires extra sugar to balance its bitterness and I’d just as soon keep my sugar consumption down (within reason!). With marmalades, the citrus pith and seeds give you all the natural pectin you need to get a perfect jell. No worries about ending up with syrup or fruit cheese, just sweet, tart, spreadable marmalade…every time. And since Meyer lemons are pretty much my favorite citrus, Meyer lemon marmalade is pretty much my favorite marmalade.
Limoncello is a classic Italian liqueur traditionally served ice cold as a digestive, after dinner. Frankly, I think it’s tasty enough to drink anytime. The recipe comes from southern Italy and calls for true lemons, but I like to use Meyer lemons instead. I’ve done some experimenting over the years and come up with two very different recipes that produce two very different liqueurs. If you try them both, please let me know which one you like better! Read more
Meyer Lemon Mousse is a superb dessert. “Why?” you ask. Because it’s everything you could want in a dessert. Its flavor and texture are sensuously satisfying. It’s both sweet and tart. It’s creamy and rich, yet light and fluffy. It’s easy to make, but looks like you slaved over it in the kitchen. Your dinner guests are sure to be impressed.
The improved Meyer lemon is a very special fruit. Special because it’s delicious. Special because it’s fragrant. Special because it’s disease resistant. Special because you can grow it in a pot. Read more
Happy birthday to me! Every year my dear friend Cayce sends me a box of Meyer lemons, picked from her neighbor’s tree in San José. I can’t imagine a better birthday gift. And because she sends me such a GIANT box, I get to experiment with all kinds of recipes. This Meyer lemon cake is one of my favorites. Read more