You know the story: Someone gives you a bunch of lemons from their meyer lemon tree in the backyard (since they have more than they know what to do with), and next thing you know you’re digging around for some lemony recipes that go beyond the typical lemonade or lemon bars. Or maybe I’m just lucky that I know folks who will give me their lemons :).
I’m thrilled to get people’s homegrown surplus produce. It gives me a chance to experiment with the freshest fruits and veggies that haven’t been tainted by traveling cross-country in the back of a huge truck.
Meyer lemons are a favorite. They’re less tart (but still sour, of course) and have this flowery, perfumey, quality to them. They’re also more orange than they typical yellow lemon, and have a softer, thinner skin and fragrant zest.
I found this recipe from Lynn’s Kitchen Adventures that I adapted slightly to include some of the perfumey zest from the meyer lemons. It seemed like a waste not to. I also added less sugar, and gave it a little extra time in the oven to set a bit more. Let me know how it turns out. Ours was a big hit.
- 2 large eggs, separated, room temperature
- 2 tablespoons butter, softened
- 1/2 cup sugar
- ¼ cup lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon rice flour
- 1 tablespoon cornstarch
- 3/4 cup milk
- Heat the oven to 350 degrees.
- Grease an 8×8 baking pan or casserole dish.
- Mix the butter and sugar together until fluffy, about 2 minutes. Add the egg yolks and mix well.
- Add the rice flour, cornstarch, and beat until combined.
- Add the lemon juice and milk and beat until incorporated. Set aside.
- Beat the egg whites to soft peaks in a separate bowl. Fold them into the other mixture.
- Pour the batter into the prepared dish. Then, to create a water bath, place the dish in a larger baking pan and add enough boiling water to the outer pan so that it reaches halfway up the sides of the inner dish.
- Bake until the top is golden and the center springs back when gently pressed, about 35 to 40 minutes. Let cool completely.
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