Tag: #meyerlemons
Stop the Madness with Lemon Syrup

Stop the Madness with Lemon Syrup

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If you have a lemon tree in your backyard you will know what I am going through. Our one lemon tree produces enough lemons for my entire neighborhood.  Too bad EVERY house in my neighborhood has a lemon tree.

So, if you have any suggestions on what to do with all my lemons, PLEASE forward them to me. I am always looking for ways to use them because man (or woman) cannot live on Lemon Bars alone…

Well, I probably could but that wouldn’t be wise.

Fortunately, I do have a suggestion for an abundance of lemons.

lemon syrup

Jamie is home.  Which means marathon kitchen sessions of baking, cooking, and CLEANING.    We picked a bunch of lemons and made a stupid easy lemon syrup that we keep in the fridge for lemonade, drinks, lemon tea, just about anything that needs some sweet lemon goodness.  It keeps for at least a month and is a fabulous way to make use of all those lemons.  I have had a cold for the past week (feels like forever) and my go-to comfort drink has been a steaming cup of tea and a couple of tablespoons of lemon syrup.

Counting down: Top Five List of Ways to Use Your Homemade Lemon Syrup

5. As mentioned, a couple of tablespoons in a steaming hot cup of tea, so good.

4. Drizzled on berries and yogurt for a morning kickstart

3. Drizzled on pound cake for that extra zip

2. LEMONADE, nothing better on a hot summer day but a tall ice cold glass of lemonade-oh yeah.  This is a mandatory summer fridge item.

  • Tall glass, Ice,1 part lemon syrup  to 3-4 parts water, to taste… ahhhhhhhh, garnish with a sprig of mint or basil, life is good, drink lemonade

1. LEMON DROPS for Happy Hour  (or any hour)

  • 2 ounces lemon syrup, 1/2 ounce triple sec, 2-ounce vodka.  Take a martini glass, dip rim in lemon juice then into granulated sugar.  If you are cool enough to already own a cocktail shaker ( I want one), pour vodka, triples sec, lemon syrup into the shaker with ice.  Shake, shake, shake.  Strain into martini glass. ENJOY.
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Stop the Madness with Lemon Syrup

Ingredients

Adapted from Taste of Home.

  • 3 cups sugar
  • 1 cup boiling water
  • 3 cups lemon juice about 16 lemons
  • 2 tablespoon grated lemon zest

Instructions

  • In a 1-1/2-qt. heat-proof container, dissolve sugar in boiling water. If necessary heat on stove to dissolve sugar. Cool.
  • Add lemon juice and zest; mix well.
  • Cover and store in the refrigerator for up to 1 week. Although I have a jar in my fridge that has been there for a month, still delish!
  • Yield: 5-1/2 cups syrup (number of batches varies depending on concentration of lemonade).
  • When using the syrup, pour through a strainer to remove the pulp or zest. I'm a pulp girl so I generally don't bother staining the syrup.
  • To prepare lemonade: For 1 serving, combine 1/4 to 1/3 cup syrup and 3/4 cup cold water in a glass; stir well. For 8 servings, combine 2-2/3 cups syrup and 5 cups cold water in a 2-qt. pitcher; stir well. Yield: 1 serving.

Variations on a theme.  You could use Meyer Lemons cutting back the sugar a tad.  You also use limes or a combination of lemons and limes.  Its up to you!  Enjoy!

 
Karma’s a Batch…of Meyer Lemon Scones

Karma’s a Batch…of Meyer Lemon Scones

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I got up this morning with scones on the brain.  A while ago I had come across a recipe on the blog Dessert for Two for Small Batch Meyer Lemon Scones. They looked delicious.  I filed it away under the “I should try these cause they look yummy” recesses of my mind.  This past weekend my goal was to clean and reorganize the fridge (inspired by Sam Kass’s new book). As luck would have it, squirreled away in the back of the crisper drawer I found a forgotten bag of Meyer Lemons from my baking buddy, Kathy.

Karma, I was Meant to Make These Scones.

The recipe makes four more-than-generous scones so my first change was to make six instead.  A nice size to accompany a breakfast plate or on its own as an afternoon tea treat. You can whip up a batch in no time flat and that’s without using a mixer. The keys are to keep everything as cold as possible and to not overwork the dough.  The mantra for any scone, biscuit, or pie dough.

I used a pastry cutter to mix the butter in the flour.  The butter should be in small pieces no bigger than petite peas.  Add the wet ingredients and blend together.  The mixture will not hold together but will be shaggy.  Pour onto a parchment-lined cookie sheet.  Fold and compress the dough to form a disc.  The heat of your hands will help the dough clump together.  Cut the disc into four to six pieces.

Separate the scones and paint the tops with heavy cream.  Bake until golden.  I made the icing but it didn’t stand out on the scones. It did add a nice sweet-tart finish though.

Meyer Lemon Scones

These scones are tender, buttery, and lemony sweet.  The perfect beginning or ending to a day.  It’s a good thing this is a small batch recipe…I’d be tempted to eat them all.

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Karma’s a Batch…of Meyer Lemon Scones

A lovely buttery, light, lemony scone from Dessert for Two that is easy to make, a perfect weekend morning pick me up.
Course Biscuits and scones, Breakfast
Cuisine American
Keyword Cream Scones, meyer lemon scones, Meyer lemons
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

Dry Ingredients

  • 1 1/4 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 teaspoon baking powder

Wet Ingredients

  • 4 tablespoons unsalted butter cold
  • 1/3 cup + 2 tablespoons heavy cream plus extra for brushing
  • 1 large egg yolk
  • zest of 2 Meyer lemons* I'm thinking grapefruit or reg lemons would work well too.

For the optional glaze: Try not to skip it, it is a nice finish.

  • 1/3 cup powdered sugar
  • 1 teaspoon heavy cream
  • 2 teaspoons freshly squeezed Meyer lemon juice

Instructions

  • Preheat the oven to 400 degrees
  • In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder.
  • Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your fingertips (quickly squeeze the butter pieces between your fingers pressing them into little flakes.
  • Whisk heavy cream, egg yolk and lemon zest in a small bowl. Pour ontothe flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.
  • Scoop the dough out, place it on the baking sheet, and use the warmth of your hands to fold and press dough together until it sticks together into a round disc form.
  • Cut the dough circle into 4-6 even pieces. Brush each piece with extra heavy cream. (Cut by pressing knife in one downward motion, don't use a sawing motion which will cause uneven rising)
  • Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.
  • While the scones bake, whisk together the glaze ingredients.
  • Glaze the scones when cool.