Time to Refresh with Sweet Meyer Lemons
I like using my lemons in so many ways. The Meyer variety is one of the top choices in cooking. I use them throughout the year in some of my favorite recipes as Lemon Loaf and Lemon Meringue Pie, as well as use in my dry tea mixes, household cleaning, and in my detoxification water.
After I harvest my lemons, I preserve them in several ways. I use to squeeze the juice and place the juice in ice cube trays, then bag them for later use. I also would squeeze them into ¼ cup portions and place them in plastic zip-lock snack bags. I have learned over the years that it is easier to slice and quarter the lemons and quick freeze them. By doing this, the juice content stays more whole and is not water downed by the ice crystals that form on the lemon ice cubes or in the bags of juice.
To quick freeze the lemons; I place wax paper on a cookie sheet, then lay the lemons on the sheet so that they are not touching. After the tray is full, I place the tray in the freezer until the lemons are frozen. I then bag them in a zip lock freezer bag. To use, I remove the amount of lemons I need and thaw. The quartered lemons work great for fresh squeezed lemon juice. The slices I use in my Detox Water or as garnish in lemonade or in meals.
Here are a few of my favorite recipes:
Meyer Lemons Detox WaterPer 16- 20 oz bottle
1 frozen slice of Orange or Lime
1 frozen slice of Cucumber
1 frozen slice of Lemon
Break slices in half if needed to fit into bottle. Fill with water. As the frozen fruit thaws, the juice will mix with the water and create a great healthy tasting drink.
Another one of my favorite recipes that I want to share with you, is one I found years ago in a Sunset Magazine. This is one that I have made a tradition of making in January or early February.
(Similar to a Lemon Pound Cake but without all the butter)
1 ½ cup all -purpose Flour1 cup sugar 1 teaspoon baking powder ½ teaspoon salt 2 eggs
1/2 cup milk
1/2 cup salad oil1 ½ teaspoon grated lemon peel
Lemon Glaze ( recipe follows)
In a large bowl, stir together flour, sugar, baking powder, and salt. In a small bowl, lightly beat eggs, then beat in milk, oil, and lemon peel. Add liquid mixture to flour mixture and stir just until blended. Pour batter into a greased, floured-dusted 5 x 9 inch loaf pan or three 3 ½ by 5- inch loaf pans. Bake in a 350 degree oven until a wooden pick inserted in center of cake comes out clean. (40-45 minutes for large cake; 25 to 30 minutes for smaller cakes). When cake is done, use a long wooden skewer to poke numerous holes all the way to bottom. Prepare Lemon Glaze; drizzle hot glaze evenly over cake, letting it soak in slowly. (I slowly pour the glaze over down the middle. The glaze will want to run to the sides of the loaf. I use a small rubber spatula to help move the glaze back up into the holes). Let cool completely. Wrap airtight; store at room temperature for up to 4 days. Can freeze up to one month.
In a small pan, combine 4 1/2 tablespoons of Lemon juice and 1/3 cup of Sugar. Stir over Medium heat until sugar is dissolved.