September 27, 2022
A low-acid cross between lemons and tangerines or mandarins, Meyer lemons are plumper, sweeter and

A low-acid cross between lemons and tangerines or mandarins, Meyer lemons are plumper, sweeter and juicier than common lemons.Ryan Whyte/iStockPhoto / Getty Pictures

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Meyer lemons are the plumper, sweeter, juicier cousin of standard lemons.

A low-acid cross between lemons and tangerines or mandarins, Meyers have little pith and few seeds. Their edible pores and skin is easy and simple to zest. Better of all, their perfumed juice is much less acidic, with only a trace of orange flavour, making them good so as to add pizzazz to cocktails, perk up greens or elevate a salad dressing.

They’re out there at many grocery shops from January via the tip of Might. Refrigerate, ideally in a plastic zippered bag, for as much as every week for the most effective freshness. In addition they freeze effectively complete, or you may juice and zest the pores and skin earlier than freezing.

If Meyers are out of season, or you may’t discover them, substitute is the juice of two common lemons mixed with the juice of 1 tangerine or mandarin. Combine the zests collectively, too.

I’ve two favorite methods to make use of Meyer lemons: they make a terrific lemon vodka and an impressive lemon marmalade.

Meyer Lemon Marmalade

This marmalade has infinite makes use of: unfold it on toast, combine it with oil as a marinade for salmon, or function a condiment with cheese. It additionally provides a ending zest to a sauce or relish.

Meyer lemons have a lot pectin that cooking the marmalade to 104 C (220 F) is sufficient for it to jell. Run your jars and tops via the dishwasher after which place the jars within the microwave for 45 seconds to sterilize. I boil the lids, however I hold the jars refrigerated.

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Take away the ends from six Meyer lemons (about 1.2 kg) and lower in half. Use a carving board or place your reducing board inside a sheet pan that can entice any juice launched, and lower away the pectin-rich centre membrane. Place the membrane and any seeds in a big piece of cheesecloth and tie securely with kitchen string. Chop the lemon halves into small items (the juice will run a bit). Place the peel and juice in a in a big pot together with the cheesecloth bundle.

Cowl with 8 cups of water. Convey to boil, cut back warmth and simmer for about quarter-hour or till the peels are mushy. Drain, reserving the water. Discard the cheesecloth bundle. Return the lemon items and 6 cups of reserved water to the pot. Stir in 6 cups of sugar. Convey to a boil and boil for 10 to twenty minutes or till an instant-read thermometer registers 104 C (220 F).

I take advantage of my Thermapen thermometer for this. In the event you don’t have one, or a sugar thermometer, place a plate within the freezer, and hold testing the marmalade for doneness by spooning a little bit on to the chilly plate and operating a spoon via. When it wrinkles, the marmalade is prepared. Makes about 5 (250 mL) jars. (If it hasn’t jelled sufficient, simply reboil).

Lemon Vodka

Pour a 750 mL bottle of vodka right into a coated container and add the washed peel of two or 3 Meyer lemons, relying on dimension. (Use a vegetable peeler to take away the pores and skin. It’s best to have ½ cup of peel.) Shut the container and go away to infuse in a darkish place for 4 days. Style; if the vodka just isn’t lemony sufficient, go away for an additional 3 days. Pressure out the peels and pour lemon vodka in a stoppered bottle. Attempt it on the rocks, in martinis, cosmos or margaritas, or in that outdated favorite: a lemon drop cocktail.

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