Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Preserved Meyer lemons to be used in Moroccan food and other dishes.
Although everyone has their own idea of what the perfect marmalade might be, I wanted to create a sort of master marmalade recipe that you could change up at will and still have lovely marmalade...so after lots of testing... by george, it worked!
Meyer lemon marmalade
Our Meyer Lemon tree is loaded with fruit right now...And I love to keep a jar of homemade lemon curd in the fridge.
Sunshine-yellow and slightly sweeter than Eurekas, Meyer lemons make a lovely, delicately flavored lemon curd.
Homemade limoncello requires nothing more than a bit of time and patience during the winter citrus season. The reward is a tart, aromatic, alluring Meyer lemon liqueur.
A smooth textured, lemony marmalade that has a light gingery finish.
My recipe for Meyer lemon and rosemary lemonade, and limoncello made with Meyer lemon zest. I'll be finishing the limoncello based on another recipe this time around!
Meyer lemons make great preserved lemons, a traditional Moroccan condiment that's divine in tagines, with lamb, fish or chicken.
In Northern California, Meyer lemons and strawberries share a season. Here's a luscious way to mix them up.