Tag Archives: meyer lemons

Meyer lemon cranberry bread

21 Apr

I had Meyer lemons to use up after making these lemon bars. And I still had a bag of frozen cranberries in the freezer. This bread looked yummy coming out of the oven. Tasted ok warm, but was way too sour for me. So I made a glaze for it thinking it would help. It didn’t. At least for me! Husband liked it with the glaze.


Meyer lemon cranberry bread
adapted from cookinginstilettos


1 cup sugar
2 tablespoons of zest from Meyer Lemons (about 2-3 small Meyer lemons)
2 cups all-purpose flour
1/2 teaspoon of baking soda
1 teaspoon of baking powder
1/2 teaspoon of kosher salt
1 cup of freshly squeezed Meyer lemon juice (about 6 or so small to medium Meyer lemons)
3 tablespoons oil
1 egg
1/2 teaspoon of vanilla extract
1 ½ cups of frozen unthawed cranberries


Preheat the oven to 375 degrees F.
Lightly spray a 9×5 loaf pan with baking spray or lightly grease and flour the pan.
To the sugar, add the Meyer lemon zest and mix together until it is moistened and fragrant.
In a large bowl, combine the lemon sugar, flour, baking soda, baking powder and salt and set aside.
In a small bowl or large measuring cup, combine the Meyer lemon juice, oil, vanilla and egg.
Add the lemon juice mixture to the dry ingredients and mix until combined.
Gently fold in the cranberries and pour the batter into the loaf pan.
Bake for 45 minutes or so until a tester inserted into the center of the loaf comes out clean and the loaf is gently pulling away from the sides of the pan.
Cool for 15 minutes or so on a rack and then remove from pan and cool completely.
Slice and enjoy!

Meyer Lemon Bars with a Coconut Crust

11 Apr

Mother in law was here visiting last week while the kids had spring break. I know how much she loves lemon desserts so these were a perfect dessert to make! These were DELICIOUS!! The coconut crust made these extra yummy!


Meyer Lemon Bars with a Coconut Crust
adapted from mountainmamacooks


For the Crust:
2 cups all purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
1 cup shredded coconut, toasted, cooled
12 tablespoons (1 1/2 sticks) chilled butter, cut into 1/2 inch cubes

For the Filling:
1 1/2 cups granulated sugar
4 eggs
3 tablespoon lemon zest
1/2 cup meyer lemon juice
2 teaspoons all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt


Preheat oven to 350F degrees.
Butter a 9 x 13 glass baking dish and line with parchment paper.
Combine flour, sugar, salt and coconut in food processor; pulse. Add cubed butter and pulse until mixture resembles fine meal and begins to clump together.
Press into a prepared baking dish and bake at 350F degrees for 25 minutes.
While crust is baking, prepare filling.
In a clean food processor bowl, combine sugar, eggs, lemon zest and juice, flour, baking powder and salt. On low, process until well mixed and smooth.
Pour filling over warm crust, return to oven, and bake for an additional 25-30 minutes or until filling is just set.
Cool completely and top with powdered sugar if desired.
Cut into squares.

Meyer lemon baked doughnuts

3 Feb

I bought a bag of Meyer lemons at tjs and needed something to do with them! I love doughnuts so I figured I’d try these! Plus i had some brand new doughnut pans that were screaming to be used! They looked good after I put the icing on them. And the icing made them slightly edible, but overall they tasted weird! Humph.


Meyer lemon baked doughnuts
adapted from http://kirantarun.com/food/2012/04/24/meyer-lemon-baked-doughnuts/

Dry Ingredients:
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 tsp baking powder
1/4 tsp salt

Wet ingredients:
1/2 cup milk
1 meyer lemon, zest & juiced
1 tsp vanilla extract
1/4 cup sugar syrup
2 egg whites
2 tbsp butter, melted

Meyer lemon icing:
1/2 cup powdered sugar
1/2 meyer lemon, juiced & zest


Preheat oven to 375F. Grease doughnut pan with a non-stick cooking spray.
Add all dry ingredients in a medium bowl. Mix to combine.
In a separate bowl, whisk all wet ingredients until foamy.
Pour all liquid ingredients at once into the dry ingredients and stir just until combined. Do not over-mix.
Fill batter into doughnut pan, half full.
Bake doughnuts in the oven for 12 minutes.
Meanwhile, prepare icing by whisking powdered sugar, meyer lemon juice and zest. Set aside.
Remove doughnuts from the oven & pan. Allow it to cool on a cooling rack.
Dip each doughnut into the meyer lemon icing, and leave it to set on cooling rack.

pasta with meyer lemons and basil

23 Jan

last time i made pasta with lemons – we really weren’t fans..   tonight i needed something really fast  and easy.  I googled for a lemon pasta recipe and came up with this one..  it fit the bill!  quick, easy and delicious!   next time i might add some garlic, but its really not needed!

Pasta With Meyer Lemon And Basil

adapted from seriouseats


  • 1 pound pasta
  • 3 meyer lemons, zested and juiced
  • 3/4 cup grated Parmesan
  • 6 tablespoons olive oil
  • salt and pepper to taste
  • small bunch basil, leaves thinly sliced


  1. In a large pot, bring salted water to boil. Cook pasta until al dente, reserving 1/2 cup of cooking water before draining.
  2. In a serving bowl, whisk together lemon zest and juice, Parmesan, olive oil, and salt and pepper to taste. It should form a loose emulsion.
  3. Add drained pasta to bowl along with basil and toss well to combine. Add pasta water little by little until it forms a sauce. Serve with more grated Parmesan alongside.

lemon swirled cheesecake

16 Jan


Still using those meyer lemons 🙂   This came out really really good!  the lemon curd is delicious!  i found myself eating the leftover curd right out of the container i had it in!  YUM go make this!



Lemon Swirled Cheesecake

adapted from ourkitchensink

Graham Cracker Crust

1 1/3 cups finely ground graham cracker crumbs (5 oz)
1/3 cup sugar
1/2 teaspoon cinnamon
3/4 teaspoon salt
5 tablespoons unsalted butter, melted

Put oven rack in middle position and preheat oven to 350°F. Invert bottom of springform pan (to make it easier to slide cake off bottom), then lock on side. 3Stir together crust ingredients in a bowl, then press onto bottom and 1 inch up side of springform pan. Place springform pan in a shallow baking pan and bake 10 minutes, then cool crust completely in springform pan on a rack.

Cheesecake Filling:

5 (8-ounce) blocks fat-free cream cheese, softened
1 3/4 cups sugar
3 tablespoons all-purpose flour
2 1/2 teaspoons grated meyer lemon rind
2 teaspoons vanilla extract
1/4 teaspoon salt
5 large eggs
1 cup lemon curd (recipe follows)

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 3/4 cups sugar and the next 4 ingredients (1 3/4 cups sugar through salt); beat well. Add eggs, 1 at a time, beating well after each addition.

Pour the cheese mixture into prepared pan. Spoon mounds of Lemon Curd over filling, and swirl together using the tip of a knife. Bake at 325° for 1 hour and 15 minutes or until cheesecake is almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill for at least 8 hours.

Lemon Curd

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 5 meyer lemons)
2 tablespoons butter or stick margarine

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

meyer lemon chicken & roasted acorn squash

9 Jan

again with the lemons 😉  this time i incorporated them into dinner!    the chicken was pretty good — definitely needed more sauce though!   and the acorn squash didn’t get cooked long enough but was still good i thought!    i served with haricot verts sauteed with garlic in butter.


meyer lemon chicken

adapted from weight watchers magazine

1lb chicken tenders

1 shallot minced

1/4 C flour

1/4 t kosher salt

1/4 t pepper

1 C chicken broth

1 T olive oil

2 meyer lemons – 1 peeled and sectioned, 1 zested and juiced

1 t cornstarch


  1. in a shallow bowl – mix flour, salt & pepper
  2. toss chicken to coat in flour mixture
  3. heat oil in non-stick skillet
  4. cook chicken on both sides until done – remove to plate
  5. add shallots to skillet and cook until soft (1-2 min)
  6. add chicken broth – boil and reduce to 2/3 C
  7. in small bowl – mix lemon zest, lemon juice, and cornstarch until dissolved
  8. stir in lemon juice mixture to skillet
  9. and chicken and lemon sections
  10. heat through about 2-3 min



Roasted Acorn Squash with Brown Sugar
adapted from skinnytaste.com


  • 1 acorn squash, cut in half, seeds and fibers removed
  • 1 tbsp butter
  • 2 tbsp brown sugar (to taste)
  • dash of ground cinnamon

Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan.Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Removefrom oven and allow to cool before serving.

lemon chess pie

9 Jan


i still have meyer lemons to use up — there were a few recipes i came across that i wanted to make, but every time i checked the pantry/fridge for the ingredients i was out of an essential one!   then i came across this recipe and had everything!    DELICIOUS!  didnt even last 24 hours in this house!  i used a pillsbury premade pie crust ( i’m too lazy to make my own!) i didn’t prebake it, but next time maybe i will!



Lemon Chess Pie Recipe

adapted from leite’s culinaria


  • 1 pie crust
  • 1/4 cup (4 tablespoons) unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon cornmeal
  • Juice of 1 1/2 lemons


1. Preheat the oven to 350° F (180°C). Line a 9-inch pie plate with the rolled-out Pie Crust.

2. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the sugar. Beat in the eggs, one at a time. Then stir in the cornmeal, followed by the lemon juice, mixing just until combined. Pour the filling into the crust.

3. Bake the pie for 45 minutes, until the filling is a deep golden brown. Cool on a wire rack for 1 hour before slicing.

meyer lemon bars

6 Jan


i’ve seen recipes using meyer lemons but have never seen meyer lemons!  maybe i just wasnt looking for them?  well on my last trip to costco what did i come across but a big package of meyer lemons!   and since we LOVE lemon bars this was the first thing i made with them!    these are REALLY REALLY GOOD!!!  you should all make them!  i decided to forgo the powdered sugar atop these 🙂


Meyer Lemon Bars

adapted from lulu the baker


1 1/4 cups flour
1/2 cup powdered sugar, plus extra for sprinkling
12 Tablespoons unsalted butter, cut into 12 equal pieces and softened
7 large egg yolks
2 large eggs
1 cup plus 2 Tablespoons sugar
2/3 cup fresh meyer lemon juice
1/4 cup meyer lemon zest (Zest your lemons before you try to juice them.)
3 Tablespoons heavy cream (left this out)
Preheat oven to 350 degrees F. Line an 8- or 9-inch square pan with foil, leaving enough hanging over the sides that you’ll be able to lift the lemon bars out using it. Spray the foil with nonstick spray, and set aside. In a food processor or stand mixer, combine flour, powdered sugar and 1/2 teaspoon salt, then add 8 Tablespoons of softened butter. Blend just until mixture gets sandy. Press firmly into the bottom of the prepared pan, and bake until golden, about 20 minutes. Meanwhile, combine egg yolks and whole eggs in a nonreactive saucepan. Whisk in sugar, then lemon juice, zest, and a pinch of salt. Add remaining 4 Tablespoon butter and cook over medium-low heat until mixture thickens and heat to a temperature of 170 degrees F.  Strain mixture into a nonreactive bowl and stir in cream.  Pour warm lemon curd over hot crust.  Bake until curd is set and jiggles only slightly, 10 to 15 minutes (I baked mine in an 8-inch pan and went for the full 15 minutes, and they were dreamy.)  Let cool completely on a wire rack before removing from pan and cutting.  Serve dusted with powdered sugar.