Meyer Lemon Recipe Round Up

Kim

I’m pretty much in love with Meyer lemons right now, so I thought I would do a little round-up. It’s helping me cope with the winter blues. I’m ready for Spring!

Low Fat Meyer Lemon Muffins – I know I just posted these, but just in case you missed them!

Meyer Lemon Baked Donuts

Citrus Blueberry Loaf with Meyer Lemon Glaze (this is a shortcut recipe using a mix)

Meyer Lemon Chicken Soup with Orzo – I love this soup, and have some in my fridge right now!

Meyer Lemon Baked Oatmeal

Egg Free Lemon Curd – made with Meyer Lemons and would be really good on the above baked oatmeal!

Glazed Meyer Lemon Almond Cookies – I really need to make these again soon.

Meyer Lemon Sugar Cookies

No Bake Meyer Lemon Pie – Love these, and only 2 ingredients…what’s not to love!

Are you Team Lemon? What’s your favorite lemon recipe?

Meyer lemons are like the regular lemon’s more awesome cousin. They are a cross between a lemon and an orange, and are less acidic and slightly sweeter. They are also only in season for a few short months in the winter. I’m wondering if they are having a bad season because I haven’t seen too many of them. However, I have bought them from Sam’s Club and Wal-Mart.

Aren’t they pretty? It’s nice to have something so bright and cheerful in season during the gray, cold, gross and dreary winter. Winter isn’t my favorite season, can you tell?! Even though I would love to bake and bake and bake with these lovelies, my waistline just can’t afford it. That’s why when I discovered this low fat recipe, I was all over it.

Meyer Lemon Muffins {low fat}

2 cups all purpose flour
2/3 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

zest from 2 Meyer lemons
1 cup low fat milk

1 tablespoon fresh Meyer lemon juice

2 large eggs
3 tablespoons oil (I used a canola/olive oil blend)

Glaze:

1 cup confectioner’s sugar

Meyer lemon juice – enough to achieve desired consistency

1/2 teaspoon vanilla extract (optional)

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-stick cooking spray or use paper liners. (Since this was a low fat recipe, I sprayed my liners just to be sure they didn’t stick.)
Zest your lemons and add zest to medium sized mixing bowl.
Juice lemons and add one tablespoon lemon juice to one cup low-fat milk in a separate bowl or measuring cup. Set aside. (Save remaining juice for glaze. See note regarding lemons.)
To the zest in mixing bowl – add flour, sugar, baking powder, baking soda and salt. Whisk together until blended.
In a separate bowl, whisk together eggs and oil. Add the milk and lemon juice mixture – it should look lumpy (it is a buttermilk replacement. You could use buttermilk instead.) Whisk until blended.
Add wet ingredients to the dry ingredients and mix until just combined.

NOTE: if the Meyer lemons are very ripe, with a thin soft skin, you can finely chop up the entire lemon (or both if you really like lemons) that you have juiced and zested and add to batter. If the lemons have a thick, firm skin, you may not want to do this as it will cause you to have bitter chunks in your muffins.

fill muffin cups 3/4th full and bake for 15-20 minutes or until done.
While muffins are baking, mix together confectioner’s sugar and enough lemon juice to achieve desired consistency of glaze. Add vanilla if using. If you do not have enough lemon juice to thin out the glaze, add milk until desired consistency is achieved.

Recipe Inspired By: (Weight Watchers info can be found at source. Keep in mind that Renee made 16 servings from recipe and I made 12, and I added a glaze.)

These were good re-heated in the oven the next day, and freeze well too.

This recipe was featured at:

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Citrus Blueberry Loaf with Meyer Lemon Glaze {quick and easy version!}

Kim

Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.

I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!

This bread starts with a mix and has a hint of citrus from lemon and orange zest. Then it is topped with a glaze made with Meyer lemons that really gives it a pop of sweet lemon flavor that makes your taste buds do a happy dance!

Glaze is good. Am I right, or am I right?

Look at that gorgeous color! Mother Nature may not be screamin’ spring where you are, but this is! It gets the rich yellow color from the eggs, and I used farm fresh eggs (for the first time ever) and was amazed at their vibrant color. If you follow me on you probably saw a pic.

Citrus Blueberry Loaf with Meyer Lemon Glaze

1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
1/3 cup water*
1/3 cup vegetable oil
3 eggs
2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)

*I used the juice of my orange, plus enough water to equal 1/3 cup

Meyer Lemon Glaze

1 cup confectioners sugar
approx 1 T. Meyer lemon juice

Directions

Preheat oven to 350 degrees.
Lightly grease or spray an 8″ loaf pan with cooking spray.
In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
Drain and rinse blueberries and gently fold into batter.
Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
Cool in pan for about 10 minutes, then place on wire rack.

Glaze – Mix powdered sugar and enough lemon juice to reach desired consistency. Pour over warm cake.

Recipe adapted from

The only thing I would do different is to add some additional fresh or frozen blueberries. You could also skip the glaze or use orange juice in the place of the lemon juice. For more quick and easy recipe ideas, check out the website. They have several recipes using their mixes as a base, which is pretty darn convenient. They even have a special section for ! Next on my list… made with their Country White Bread mix. My kids looovvveee cinnamon rolls!

{egg free} Lemon Curd

Kim

I L-O-V-E me some lemon curd. Creamy, sweet, tart, lemon-y deliciousness. Of course, as with most things I adore, it isn’t all that good for you. I have wanted to try an egg free version for a while, and I have to say, I was quite pleased with my first attempt at homemade lemon curd! I guess I should point out, this version isn’t healthy either, it’s just eggless. Oh well..can’t win them all.

Egg Free Lemon Curd

adapted from

1/2 cup unsweetened almond milk

1/4 cup heavy cream (can also use Half and Half creamer)
3/4 cup lemon juice (I used meyer lemons)
4 tablespoons cornstarch (Update: I now make this with 3 Tablespoons)
1/2 cup granulated sugar
1 teaspoon vanilla extract
lemon zest (from squeezed lemons *optional)

Zest lemons (about 3 large or 5 Meyers – depending on size), then juice.

Whisk together lemon juice, almond milk, cream, cornstarch, and sugar in a medium saucepan.

Continue to whisk while heating on high heat until mixture is hot, but not boiling.

Reduce heat to medium, and whisk until mixture thickens.

Once it has thickened, remove from heat and add vanilla and lemon zest.

Remove from saucepan immediately and allow to cool. Once cool, store in refrigerator in a sealed container.

I used some of mine to make these…Blueberry Muffins with Lemon Curd, which I have deemed the best muffins ever. I love, love, love them.

The muffins pictured above were made with store bought lemon curd (with eggs)…you can see how it is much more yellow, but other than that, the flavor was very close. The only thing about my homemade version, is once it was refrigerated, it got thick and pasty/lumpy looking. I am guessing due to all the cornstarch? But it still tasted delicious and when heated in the muffins, it was nice and smooth. I will definitely be making my own lemon curd again!

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Baked Meyer Lemon Donuts

Kim

Meyer Lemons are awesome. Donuts are awesome. Therefore, Meyer Lemon Donuts are awesomer. True story. They also make for pretty pictures 🙂 So many of my posts include camera phone shots taken on the fly as I am trying to get dinner on the table, and unfortunately, I don’t really see that changing anytime soon. I mean, let’s be real. I have 3 young kids. Enough said. ANYway, I have been working on my “food styling” techniques when I have time. (if I could just learn how to properly use my camera, that would be great.) But, there is just something ‘happy’ about Meyer Lemons that makes me want to take their picture!

Baked donuts are a favorite around here (b/c I am a mean mama and deprive my children of the store-bought trans-fat laden versions). When they get there first bite of a freshly baked, warm Krispy Kreme, I will most likely lose the “my mom is so awesome she makes us great donuts” status.

Meyer Lemon Baked Donuts adapted from

2 cups unbleached all-purpose flour

1/2 tsp sea salt
2 tsp baking powder
1/2 cup granulated sugar

1/4 cup sugar substitute (I used )
2 tbsp butter, melted
2 eggs
¾ cup low fat plain yogurt
6 Tbsp meyer lemon juice
1 tsp vanilla extract

Preheat oven to 375 degrees. Spray a doughnut pan with cooking spray.

Mix together flour, salt, baking powder, sugar, and sugar substitute (if using).
In a separate bowl, mix the melted butter, eggs, yogurt, lemon juice, and vanilla extract.
Add wet ingredients to the dry and mix to combine.
Fill the donut pan 2/3 full of batter. (I just use a spoon, but some people prefer to pipe it in.)
Bake for 12-15 minutes.
Remove from pan and let cool on wire rack.
Top donuts as desired.

A glaze of lemon juice and confectioners sugar is delicious, or you can dip them in powdered sugar. (or you can do both like we did!).

NOTES – You can use 3/4 cup granulated sugar and skip the sugar substitute if desired, or you could probably use all sugar substitute (for baking), but I haven’t tried that. You could also use regular lemons instead of Meyer lemons, or use orange juice, for orange donuts! Also, these are a dense, cake-like donut, not a light and fluffy one. (Cake donuts are my fave!)

Well, enjoy these bright, sunny donuts during this COLD, dreary day! Yes, I bragged too soon about our awesome weather….I actually saw a few snow flakes yesterday, with more in the forecast today!

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