Meyer lemon recipes

Meyer Lemon Risotto

Makes 4 to 6 servings

Ingredients:

• 1 yellow onion, chopped
• 2 shallots, chopped
• 3 cloves garlic, chopped
• 1 teaspoon sea salt
• 3 tablespoons extra-virgin olive oil
• 2 cups pearled barley
• 1 cup dry white wine
• 6 cups vegetable stock
• Grated zest of 4 Meyer lemons plus juice of 2
• 1/2 cup Parmesan cheese
• 1/2 cup creme fraiche
• 1 cup spinach, chopped
• Handful of toasted pine nuts, for garnish

Directions:

1. In a large pot over medium high heat, saute onions, shallots, garlic and salt in olive oil until onion softens.
2. Still barley into pot and pour in wine. Let mixture come to a simmer for 3 to 4 minutes. Add 1 cup of stock at a time, while letting the barley absorb the liquid (this will take about 30 to 40 minutes). Stir often while adding liquid.
3. When barley is tender, take pot off of heat and stir in lemon juice and zest, cheese and creme fraiche. Mix in spinach and top with pine nuts.

Meyer Lemon Cake

Makes 12 servings

Ingredients:

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 2 cups granulated sugar
• 1 cup canola oil
• 1/2 cup plus 2 tablespoons Meyer lemon juice
• 2 teaspoons grated Meyer lemon zest, divided
• 3 teaspoons pure vanilla extract, divided
• 1 cup sour cream
• 1/2 cup (1 stick) unsalted butter, softened at room temperature
• 6 ounces cream cheese, softened at room temperature
• 3 cups powdered sugar

Directions:

1. Preheat oven to 325 degrees F. and grease a tube pan. Combine flour, baking powder, baking soda and salt in a small bowl.
2. In a large bowl, beat eggs together with sugar until combined. Beat in 1 cup of oil, 1/2 cup lemon juice and 1 teaspoon zest, and 2 teaspoons vanilla until well blended.
3. Gradually beat in flour mixture then beat in sour cream. Pour batter into tube pan and bake 1 hour or until a toothpick comes out clean. Let cake rest 15 minutes before inverting and frosting.
4. To make frosting, beat butter, cream cheese, remaining 2 tablespoons lemon juice, 1 teaspoon zest and 1 teaspoon vanilla. Gradually beat in powdered sugar until well blended. Frost cake when fully cooled and store in refrigerator.

Meyer Lemon Hummus

Makes 8 to 10 servings

Ingredients:

• 1/3 cup extra virgin olive oil
• 1 teaspoon finely minced fresh rosemary
• 2 garlic cloves, rough chopped
• 2 (15-ounce) cans garbanzo beans, rinsed, drained
• Zest and juice from 1 Meyer lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon curry powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon cumin powder
• 3 whole Meyer lemons
• 1/8 teaspoon black pepper
• 1/4 cup tahini paste

Directions:

1. Combine oil, rosemary and garlic in a small pot and heat gently for 2 to 3 minutes.
2. Add remaining ingredients to a blender or food processor and blend until fully combined. Gradually drizzle oil mixture into food processor or blender until well blended. Serve with pita or fresh vegetables.

Check out these lemon recipes

Lemon Ricotta Cookies
Lemon Poppyseed Cookies
Lemonade recipes
Lemon Rosemary Salmon
Idaho Trout with Lemon Caper Sauce