MEYER LEMONS IN THE EMPTY NEST

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It is Meyer lemon season.  We wait for them.  Lovely in looks and lovely in flavor, we want to do as much as we can with them before they are gone for another year.

Today we are using Meyer lemons three ways.

Marmalade is an obvious choice.  Could we make marmalade in the slow-cooker as we did the pear butter?  Could we make our own pectin with the seeds and pith?

We’re making Meyer lemon-heirloom orange marmalade in the slow cooker and Meyer lemon marmalade in the traditional way but making the pectin with the seeds and pith.  We’re also making a Meyer lemon pudding cake for dessert.

Both the marmalade made in the slow cooker and the marmalade we made on the stove with our pectin were successful.  We are happy.

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THE MENU:  PORK BUTT COOKED IN THE SLOW COOKER WITH SAUERKRAUT & APPLES, OVEN ROASTED DIJON MUSTARD POTATOES, MEYER LEMON PUDDING CAKE:

MEYER LEMON PUDDING CAKE (Based on the recipe of the LA Times)

  • 4 tbsp. unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 tbsp. meyer lemon zest
  • 3 large eggs at room temperature separated
  • 1/3 cup meyer lemon juice
  • 1/3 cup all purpose flour
  • 1 cup sour cream
  • 1/4 tsp. salt

Preheat oven to 350 degrees.  Butter a 1 quart souffle dish.  Beat the butter at medium speed until light and fluffy, add the sugar and lemon zest and beat until combined.  Add the egg yolks one at time, beating after each addition.  Reduce speed to low and add 1/2 the lemon juice, 1/2 the flour and 1/2 the sour cream.  Beat until smooth and repeat with remaining lemon juice, flour and sour cream.  Beat egg whites at medium speed until white and foamy, increase speed to medium-high and add the salt and beat to stiff peaks.  Add 1/4 of the whites to lemon mixture and fold in, repeat with remaining egg whites.  Transfer to prepared souffle dish, place the dish in a large pan and carefully pour boiling water to 1 inch.  Bake for 50-60 minutes until slightly golden brown and center is just set.    Do not open the oven while the cake is baking.  Remove from the water bath and cool on the rack for 10-15 minutes.

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8 Responses to MEYER LEMONS IN THE EMPTY NEST

  1. likeitiz says:

    The pudding cake looks intriguing. Do you know what exactly constitutes a “pudding cake?” Just curious how these different dessers and treats are named. Thanks!

    • a pudding cake is a cake that looks like a regular cake when you pour the batter in to the pan but somehow makes a cake on the top and a pudding underneath. Not sure how it works but it does. the cake was light and moist and the pudding was rich and creamy and tart.

  2. TBM says:

    The menu sounds great. When shall I pop over 🙂

  3. any time you’d like – you’re always welcome. you bring the pictures of your travels and we’ll provide the meal.

  4. Oh, my goodness. I am just in awe of each of these dishes. I never really knew what to do with Meyer lemons or how they were different from regular dishes but now I am craving Meyer lemon marmalade!

  5. they are tart but not acidic as if they are trying to be as pretty as they look-and they succeed!

  6. rebecca says:

    The very next thing I was planning to do was make a lemon pudding cake for tonight. Thanks for making sure I do it. It all looks wonderful.

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