Meyer Lemon Recipes
Meyer Lemon Rosemary Granita

1/2 cup sugar (scant)
1 1/4 cups water
2 (3 inches each) sprigs fresh rosemary
1 teaspoon fresh Meyer lemon zest
6 tablespoons squeezed fresh Meyer lemon juice

Bring sugar and water to a boil in a small saucepan.  Remove from heat, add the rosemary sprigs,
cover and steep 30 minutes.  Strain syrup through a fine sieve into a flat bottomed stainless steel  
or plastic container.  Stir in the lemon zest and lemon juice.  Freeze the mixture until it is solid,
about 3 hours.

Scrape the lemon ice by drawing the side of a  large spoon across the surface.  It will break up into
fluffy ice crystals.

Adapted from: Herbfarm Cookbook and submitted by Michelle Romeo


Meyer Lemon Marmalade
Karen Morss
Lemon Ladies Orchard

4 cups sliced lemons
(approx. 2 lbs MEYER LEMONS (6 for slicing plus 2 more for juice)
4 cups WATER
4 cups SUGAR

Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Cut each half into four
quarters and thinly slice (1/4”). Combine lemons with bag of seeds and water in a 5-quart non-
reactive pot and let mixture stand, covered, at room temperature 24 hours.

Bring lemon mixture to a boil over moderate heat. Reduce heat to medium and cook uncovered for
45 minutes. Skim off foam and remove any seeds that remain floating about.

Stir in 4 Cups sugar and 1/2 Cup fresh juice and boil over moderate heat, stirring occasionally and
skimming off any foam. Taste and add a little more sugar if necessary (1/4 cup at a time). Cook until
a teaspoon of mixture dropped on a cold plate gels, about 30 minutes. I use a candy thermometer
and cook until it reaches 220 degrees.

Put empty jars in 250 degree oven for 15 minutes.

Ladle hot marmalade into jars, filling to within 1/4" inch of top. Wipe rims with dampened cloth and
seal jars with lids.

Put filled jars in 250 degree oven for 15 minutes. Transfer to a rack to cool. Yields approx. 6 half-
pint jars. Since we are using 9oz jars, I expect yield to be five jars.

Marmalade will store in a cool, dark place, up to 1 year.


Recipe originally adapted from Lady Marmalade.



Meyer Lemon Lemonade

2 cups of fresh juice
1.5-2 cups sugar
2 cups of water
Water to fill 2 quart pitcher

Mix sugar and 2 cups of water in small pot and warm over low heat to melt the sugar.
Let this mixture cool off after sugar is melted.

Pour lemon juice into pitcher. Add sugar water mix. Fill the rest of the pitcher with water.
Stir and refrigerate.

When you serve, add ice cubes to glass. Stir lemonade before each serving as it separates.

Enjoy!


Meyer Lemon Panna Cotta

Serves 6 – 8
1 envelope unflavored gelatin
1 cup + 2 tablespoons superfine sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 Meyer lemons)
2 tablespoons Meyer lemon peel minced (little chunks best)
1 cup nonfat Greek-style yogurt
Sprinkle gelatin over ½ cup cold water in a small bowl; let it soften for 5 minutes or until no dry
spots remain.
Combine sugar and ½ cup of water in a saucepan; bring to a simmer and stir until sugar dissolves.
Turn off the heat and add the gelatin mixture, stirring until gelatin dissolves. Add cream, lemon
juice and lemon zest. Let cool slightly.
Put yogurt in a mixing bowl and whisk to loosen it up. Add the cream mixture, little by little, gently
stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over
stir.
Pour mixture into a 5-cup bowl or mold or use individual ramekins. Tap the bowl on the counter to
remove air bubbles. Cover and chill until set, 6 hours or overnight.

Marlena Spieler, San Francisco Chronicle Food Writer



Urio Bertelli's Limoncello Recipe

My dear friend from Modena, Italy shared his favorite Limoncello recipe. So I am sharing it with you!

2-1/2 pounds of lemons, 10 leaves of lemon, 1 liter (34 oz) of alcohol at 90/95%, 34 oz of water
2 pounds of granulated white sugar. (for my personal taste the sugar is too much, therefore
I use only 1-1/2 pounds of sugar

Wash the lemons and leaves; with a potato peeler remove the rind from the lemon;
put lemon rind, leaves and alcohol in a sealed jar and let it soak for two or three weeks.
Toward the end of the two/three week put sugar and water in a pan, let it boil for 4 minutes
and let it cool. Mix everything, remove the lemon rind and filter the mixture through a coffee paper
filter. Put in bottles and put in freezer. In few hours the limoncello is ready to be served.
Meyer Lemon Lace Cookies

1 cup unbleached all purpose flour sifted
1/4 teaspoon salt
1 cup finely chopped almonds or other nuts
3/4 cup packed light brown sugar
1/2 cup light corn syrup
1 stick (8 tablespoons) unsalted butter
finely grated zest from two meyer lemons
2 tablespoons meyer lemon juice

1. Preheat over to 350 degrees
2. Lightly butter heavy baking sheets
3. Combine flour, salt and nuts in large bowl. Stir to mix.
4. Combine brown sugar, corn syrup and butter in saucepan and bring to boil.
5. Remove pan from heat and stir in flour mixture, lemon zest and lemon juice.
6. Drop batter by teaspoonful about 2 inches apart onto baking sheets.
7. Bake just until lightly browned at edges, 9-10 minutes. Timing is critical!
8. Allow the cookies to cool slightly (2 minutes) on the baking sheet before transferring to wire
racks to cool completely. If they stick, put back in oven for 60 seconds to soften.

Optional: While cookies are cooling, combine 4 ounces of your favorite chocolate with 2
tablespoons butter. Microwave in covered bowl for 1 minute or until melted. Drizzle melted
chocolate over the lemon lace cookies for an extravagant treat!

Adapted from The New Basics Cookbook by Rosso & Lukins
Wonderful recipes from this year's
Lemon LoveFest hosted by
Wine Imbibers.com