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© 2016 by Chef Jennifer M. Denlinger.  All Rights Reserved

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Meyer Lemon

February 21, 2013

Meyer Lemon

 

     The Meyer Lemon is a citrus fruit from China.  It is thought to be a cross of a lemon and mandarin orange.  It is called a Meyer Lemon because it was back to America by Frank Meyer in 1908.  He was an agricultural explorer for the USDA. 

     Meyer Lemons are large, juicy citrus fruit that has a smooth, pliable rind that is relatively thin.  Most Meyer Lemons are very juicy and full of seeds.  It is very low in acid and tastes similar to an un-sweet orange with lemon undertones. The skin is usually light orange in color, and they sometimes look like a blotted lemon.  Meyer Lemons are in season from November to March.

 

Meyer Lemon Curd

 

3 to 4 Meyer lemons

1/2 cup sugar

2 large eggs

1 stick unsalted butter, cut into 4 pieces

 

Finely grate enough zest from lemons to measure 2 tsp. and squeeze enough juice to measure 1/2 cup.  Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.  Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth, and an instant read thermometer registers 160F, about 5 minutes.  Force curd through a fine sieve set into another bowl.  Serve warm, or cover surface of curd with wax paper and cool completely.  Makes 1 3/4 cup.

 

Meyer Lemon Margarita

1/3 cup tequila
1/3 cup Meyer lemon juice
1/3 cup Cointreau
Kosher salt (optional)
Ice cubes

Mix tequila, lemon juice, and Cointreau in a cocktail shaker. For optional salted rims, rub 2 rocks glass rims with one of the lemon peels to moisten and dip in salt if 21desired; fill glasses with ice.  Pour margarita mix into prepared glasses and serve. Serves 2

 

© 2013 Chef Jennifer M. Denlinger       All rights reserved

 

Cite me:  Denlinger, J. (2013, February 21).  Meyer Lemon.  Retrieved from:  FloridaChef.net

 

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Enjoying a sustainable, organic, lifestyle indulging in all Florida's Cuisines throughout the seasons

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