The Mighty Meyer Lemon

Meyer Lemons

They're in season -- with tender peels, fragrant fruit and a luscious sweet flavor -- and a furiously addictive fruit. They may not look that different from regular old dime-a-dozen lemons, but Meyer lemons have a little secret: these soft-skinned fruits are significantly sweeter and less acidic than their super-sour cousins. Meyers get their signature sweetness from a bit of mandarin orange in their family tree. This is also what gives Meyer lemons their deep golden color, roundness, and smooth rind.

Once hard to find, Meyer lemons are becoming a more common find in grocery stores, particularly right now in mid-winter as they start coming into season. Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you're lucky, backyard trees are loaded with fruit. My favorite is lemon pie. I love lemon icebox, lemon meringue, lemon bars, anything to do with those luscious bitter sweet little darlings.

Use these little sweethearts in your pies and other favorite dishes and I promise you will not be disappointed.

 

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Lemon Ice Box Pie

3 eggs, separated                                                           

2 teaspoon grated lemon rind
1 can Eagle Brand® sweetened condensed milk                         

½ cup lemon juice
1 9” baked pastry shell                                                     

¼ teaspoon cream of tartar
¼ cup granulated sugar

Preheat oven to 325°

Directions

Beat egg yolks; whisk in lemon rind, Eagle Brand and lemon juice. Pour into prepared crust. Bake for 25 minutes. Remove from oven. Increase oven temperature to 350°.   Beat egg whites with cream of tartar until foamy; gradually add sugar beating until stiff peaks form but not dry. Spread meringue on top of hot pie, sealing carefully to edge of crust. Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving. Yield: 8 servingsShop CHEFS Catalog for reliable, long-lasting and quality kitchenware at the best prices - Click Here!

 

Lemon Merengue Pie

Ingredients

1 cup sugar

3 tablespoons cornstarch     
¼ teaspoon salt
2 cups milk
4 eggs, separated
1 teaspoon grated lemon rind
⅓ cup lemon juice
3 tablespoons butter
1 baked 9 inch pie shell
½ teaspoon cream of tartar
¼ cup plus 2 tablespoons sugar
½ teaspoon vanilla extract

Directions 

Combine 1 cup sugar, cornstarch, and salt in a heavy saucepan. Gradually add milk, stirring until blended. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Beat egg yolks at high speed of an electric mixer until thick and lemon colored. Gradually stir about one fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 2 to 3 minutes. Remove from heat; stir in lemon rind, lemon juice, and butter. Spoon into pastry shell. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer 1 minute. Gradually add ¼ cup plus 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Beat in vanilla. Spread meringue over hot filling, sealing to edge. Bake at 350 ° F. for 12 to 15 minutes or until browned. Yield: one 9 inch pie
 

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 Lemon Bars

Ingredients

Crust

2 cups all purpose flour
1/2 cup confectioners sugar
1 cup butter, softened

Filling

6 large eggs
6 tablespoons all purpose flour
2 cups sugar
3/4 cups lemon juice
1 tablespoon lemon zest

Directions

In a large mixing bowl, combine flour and confectioner's sugar, stir just to combine. Using a pastry blender, cut butter into flour until it resembles pie crust dough. Press dough into the bottom of an ungreased 9 x 13 pan. Bake crust in a preheated 350 degree oven for 18-20 minutes, just until edges start to turn golden.

While crust is baking, prepare filling. Whisk together filling ingredients until smooth and a foam begins to form on top. Let filling rest.

When crust is done baking, remove from oven. Stir filling to blend foam back in then pour over baked crust. Bake again for 20 minutes, or until top turns golden brown.
Let cool completely. Sprinkle with powdered sugar just before serving.

 

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CHEFS Nonstick Pie Pan - 9" 
Pie Dishes - With premium nonstick surface and even-heating performance of heavy-gauge aluminized steel, this 9" pie pan releases perfect fruit pie, creme or berry pie. Durable construction distributes heat evenly, ensuring uniform baking and golden flaky crust. CHEFS bakeware features double-coated Eclipse nonstick surface to release and serve restaurant-quality desserts and entrees. Ideal pan to bake savory quiche, frittata or deep dish pizza. The durable rolled rim on this professional-quality nonstick pie pan prevents warping, maintaining integrity of pan. Allows firm grip for easy transport. Sugar and sticky ingredients release instantly from the smooth surface for quick, effortless cleanup. PTFE- and PFOA-free. Oven safe to 450 F. Dishwasher-safe. CHEFS signature collection of professional-quality cookware, kitchen tools, bakeware, dinnerware and more, is available only at CHEFS Catalog. You will love the selection -- meticulously crafted and tested to delight the most discerning cook, t - Specifications Material: double-coated, Eclipse nonstick surface, heavy-gauge aluminized steel 9" Dia. x 1 3/4"H Weight: 1-lb., 1-oz. Made in China Care and Use Dishwasher-safe Oven-safe to 450 F