THE MAGNIFICENT MEYER LEMON

By Kelly Oden

While citrus tends to bring to mind cool glasses of lemonade on hot summer days, the truth is, citrus season actually starts in the fall here in Northwest Florida. Beginning in late October, backyard growers start to see the actual fruit of their labor in the form of plump lemons, limes, oranges, grapefruits and more. Meyer lemons, in particular, are a favorite along the Gulf Coast. Believed to be a cross between a lemon and a mandarin orange, Meyers are favored for their thin, edible skin and their sweet juice. The Meyer originated in China, where it was primarily used as a decorative houseplant. Frank Meyer, a plant explorer for the United States Department of Agriculture, brought the plant to the United States in 1908. It has since become one of the most widely used citrus fruits and is a favorite of backyard growers. Established Meyer trees can often bear more fruit than the average person knows what to do with. Sweeter than your average lemon, Meyers can grow to the size of small grapefruits, and their thin skin and juiciness lends itself to a number of culinary uses. So, what do you do once you’ve juiced a few dozen Meyers and still have more left on the tree? We’ve gathered up a handful of recipes that aim to preserve your harvest in delicious ways, plus a few that will just simply taste good right now.

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Preserved Meyer Lemons

Preserved lemons are a fantastic way to keep lemon season going all year long—plus, they smell like heaven and taste like salty sunshine.

Ingredients

• 8 to 10 Meyer lemons • 1/2 to 1 cup kosher salt • Extra fresh squeezed lemon juice, if needed • 2 or 3 small wide-mouth canning jars

Instructions

Rinse and scrub the lemons to remove any wax or blemishes. Remove any stem or leaves and trim 1/4 inch from the tip of the lemons. Cut the lemons into quarters, but keep the lemon attached at the base—do not cut all the way through. Add 2 tablespoons of kosher salt to the bottom of a sterilized wide-mouthed canning jar. Pull open lemons (keeping them attached) and fill with salt. Add salted lemons to the jar, one at a time. Press each lemon firmly into the jar to release juices. Continue adding lemons and salt until the jar is tightly packed and the juice reaches the top of the jar and covers lemons. Add more salt and fresh lemon juice to the top as needed. Seal the jar and let it sit at room temperature for 4 to 6 weeks. Turn every day or two to dissolve and distribute salt.

How to use

Preserved lemons can be used in almost any recipe that would benefit from a bold spark of citrus. The most common way to use them is to rinse the preserved rind briefly and mince. Add minced lemon to dressings, marinades, rice, or any recipe. The brine makes an excellent addition to marinades. You can even puree the preserved lemons and store in an airtight container in the refrigerator. Add puree to recipes, yogurt, cocktails and more.

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This basic lemon pepper is delicious on absolutely everything. Keep it simple or add a few extra ingredients to create a seasoning blend.

Ingredients

• 4 tablespoon lemon zest, about 5-6 lemons (for best results, use a microplane) • 2 tablespoons black pepper • 1 tablespoon sea salt or kosher salt Spread lemon zest on a foil-lined pan. Bake on lowest setting until completely dry. In a small bowl, mix dried zest, pepper and salt. Adjust salt and pepper to taste. Store in an airtight container.

Seasoning Mix Option

Add two tablespoons of garlic powder and one tablespoon of onion powder to the lemon pepper mix.

Lemon Curd

Lemon curd is a deliciously decadent treat that can be used as a base for tarts and pies, added to yogurt or ice cream, or just eaten by the spoonful.

Ingredients

• 1 teaspoon Meyer lemon zest • 6 tablespoon Meyer lemon juice (2-3 lemons depending on the size) • 6 tablespoons sugar • 2 large eggs, room temp • ¼ cup unsalted butter, cut into small cubes

Lemon Infused Vodka

Lemon infused vodka makes for a bright and zesty mixer for many refreshing cocktails. Add a little sugar and you’ve got sweet lemon drops to sip or shoot.

Ingredients

• 2 cups vodka (neutral flavor) • 3 medium lemons, rinsed well and quartered • Quart size Mason jar with lid

Instructions

Set a stovetop burner to low. Whisk the lemon zest, lemon juice, sugar and eggs in a saucepan. Whisk constantly until thickened. Add the butter pieces one at a time and whisk continuously until melted. Continue whisking until the curd is smooth and thick and coats the back of a spoon with no movement. Remove from the heat immediately. Strain the lemon curd through a fine-mesh sieve into a bowl. Cover bowl with plastic wrap, making sure plastic wrap touches all of the curd to prevent a film from forming. Chill the curd in the fridge for at least 1 hour. Store in an airtight container in the fridge for up to one month.

Instructions

Place quartered lemons and vodka in the Mason jar. Seal and store in a dark, cool place for one to four weeks, testing each week until mixture reaches desired flavor. Remove lemons and strain vodka. Return to the jar and seal. Enjoy with your favorite mixer. Store in the refrigerator.

Lemon Drop Variation

For a sweeter vodka (like a lemon drop), add ½ to 1 cup of sugar, to taste.

All Purpose Lemon Cleaner

This recipe makes excellent use of leftover peels from juicing. While this recipe calls for lemons, any citrus will work— you can even mix them together. While this cleaner works great on most hard surfaces, it is not recommended for granite, marble, or other porous stone surfaces. It is also not recommended for use on natural hardwood floors or wood furniture. When in doubt, test in an inconspicuous place.

Options Ingredients

• Lemon peels • Distilled white vinegar • Water (optional) • Airtight Glass Container • Spray Bottle

Instructions

Fill the glass container to the top with lemon peels. Add vinegar to cover peels completely. Seal the jar and let sit for two weeks in a cool, dark place. Strain the solution and pour into a spray bottle.

Meyer Lemon Upside-Down Cornmeal Cake

Contributed by Morgan Cole This family recipe for Meyer Lemon Upside-Down Cornmeal Cake is perfect for the upcoming holidays, especially with the citrus season in full bloom. The ombre-like effect that the layered lemon slices create on top of the cake make this dish a stunning addition to any holiday spread. Servings = 8 Prep Time & Cook Time = 1 hr 45 min

Ingredients

• Cooking-oil spray • 3/4 cup butter, softened, divided • 3/4 cup packed light brown sugar • 2 or 3 whole Meyer lemons, plus zest of 2 large Meyer lemons • 1 cup granulated sugar • 2 large eggs, at room temperature • 1 cup flour • 3/4 cup fine cornmeal, such as Bob's Red Mill • 2 teaspoons baking powder • 1/4 teaspoon salt • 1/2 cup milk • 1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees. Spray inside of a 9-inch springform pan with cooking-oil spray. Snugly line pan with a 12-inch circle of parchment paper, pressing pleats flat. Spray parchment with oil; set aside Bring 1/4 cup butter and the brown sugar to a boil in a small saucepan over medium heat, stirring constantly. Pour into a lined pan and spread evenly. Thinly slice 2 lemons crosswise, using a handheld slicer and removing seeds with a knife tip as you go. Discard ends. Set a small lemon slice in the center of the butter mixture in the pan. Arrange more slices in overlapping circles to fill the pan (each slice should overlap the previous one by half). Save any extra lemon for other uses. Beat remaining 1/2 cup butter, the granulated sugar, and lemon zest in a large bowl with a mixer on medium speed to blend, then on high until pale and fluffy, 3 to 4 minutes. Add 1 egg at a time, scraping inside of the bowl and beating well on high speed, about 1 minute per egg. In a medium bowl, whisk together flour, cornmeal, baking powder and salt. Combine milk and vanilla. Add a third of flour mixture to butter mixture and blend on low speed; scrape inside of bowl. Blend in half of the milk mixture. Repeat to incorporate remaining ingredients, ending with flour mixture. Pour batter into pan; spread evenly. Bake until the cake springs back in the center when lightly pressed, 50 to 55 minutes (it will be well browned). Let cool in the pan on a rack for at least 2 hours. Run a thin knife between parchment and pan; release rim. Invert cake onto a plate. Remove parchment and cut cake with a serrated knife.

Helpful Tip: For an even circle, use a pencil to trace around a 12-inch plate onto parchment

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Make Ahead: Up to 1 day