6 hours ago
Thursday, April 23, 2015
Not all lemons are created equal.
I have been deprived living here in the Northeast, having never tried a Meyer lemon!
Yup, it's true.
I don't have a lemon tree in my front yard, in fact, we don't have any citrus trees anywhere in NJ.
My lovely neighbor went home to visit her parents in Arizona last week, and her even lovelier mother packed up a dozen Meyer lemons from her tree in Tempe for me to enjoy.
She washed the lemon must (is there such a word?) off of them, and they were gently transported in a carry-on bag to my front door.
Suzanne Goin is always using Meyer lemons in her recipes from Sunday Suppers at Lucques, but I just sub in a regular old lemon.
I have been living under a rock, and missing out. There is a big difference between lemons.
A Meyer lemon is more the size of a small grapefruit, and the aroma and flavor so different from your basic lemon.
They are intoxicating.
What will I do with these beautiful organic lemons?
First task will be to bake a cake.
Here, I created a simple recipe using the zest only. One large Meyer lemon yielded 2 tablespoons of zest.
I am savoring the lemons, because when I run out, that's it.
Arizona Meyer Lemon Yogurt Cake:
2 tbsp packed lemon zest from Meyer lemon (I used one huge lemon)
1/2 cup olive oil (I use mild flavored Colavita brand)
1 cup of plain Greek yogurt (I used a 7 oz container of Fage 2% fat)
1 tsp vanilla
1 cup sugar
1 cup of almond meal (ground almonds)
2/3 cup of flour
1 tsp baking powder
1/2 tsp cardamom
pinch of salt
The recipe is the usual, mix the wet ingredients together, then gradually add in the dry ingredients.
Line a 9" springform pan with parchment paper and butter the sides.
Preheat the oven to 350F.
Pour the batter into the prepared cake tin, and bake 35-40 minutes, until the top is golden.
Let the cake rest in the pan 10 minutes before unmolding the cake.
I dusted it with my usual spork pattern and powdered sugar.
Decorate w/ whatever spring edible flowers you have and enjoy.
This is a moist and delicious cake.