Tag Archives: Meyer Lemons

Meyer Lemon Sorbet

This recipe is entered in the Best of Foodista Food Blogs Cookbook Contest!

I was afraid that we were past Meyer lemon season since I had not seen them in any of the stores lately and then Voila! there they were again! Of course, I bought a half-dozen of them. I feel like I am bringing home something special when I buy Meyer lemons. I look forward to finding ways to cook with them and especially enjoy their flavor in desserts. And once they are gone (usually by the end of March), they will not be available again until next Winter. Just in case you are not familiar with them, they are believed to be a cross between a regular lemon and a mandarin orange and originated in China.

I wanted to make something sweet, fresh and light with my unexpected purchase. I was craving a dessert that reminded me of Spring (since the Winter has been really long, miserable and cold here this year)! So, I decided to make a frozen dessert and after playing around a bit I had Meyer Lemon Sorbet. WOW! This sorbet has such a wonderful flavor! It is a delightful burst of lemon and orange along with a little tartness and sweetness.


I added vodka to the sorbet to prevent it from freezing too much. Because of that, the texture will be at its best if you take the soft sorbet from the ice cream maker and put it in a container and freeze overnight. The sorbet almost has the consistency of a true Italian ice. It was soft enough to scoop, but was not at all icy. You can see how smooth is was in the pictures!

I would also add that the flavor was more intense the next day as well. We really thought it was fabulous after sitting for a day. The 2 cups of sugar were perfect for our tastes, but you could reduce that if you prefer a more tart flavor. You could also use a little less of the zest if you do not want as much of the Meyer lemon flavor. I thought at first I might have been a bit over zealous with the zest, however, it was wonderful the next day. I would definitely make it again exactly as I did this time with no changes.

You better hurry up and get your Meyer Lemons and make this sorbet before they all disappear! 🙂

Meyer Lemon Sorbet
Serves 8

1 3/4 cups sugar
2 cups water
1 large egg white, at room temperature
3/4 cups fresh Meyer Lemon juice (about 4 Meyer Lemons)
2 tsp. freshly grated Meyer Lemon zest
1 Tbsp. plus 1 tsp. vodka

Combine sugar and water in a small saucepan and place over low heat. Stir until sugar dissolves. Raise the heat and boil 1 minute. (Be very careful as this mixture will boil over very quickly!). I remove it from the heat as soon as it has boiled.

In a large bowl, lightly beat the egg white until foamy. Slowly beat in the hot syrup mixture. Continue to beat until the mixture cools down slightly. Add the Meyer Lemon juice. Cover and chill until cold or overnight (I chill mine overnight. The colder the better). The mixture will have the egg white foam on top, but it will mix in when placed in the ice cream freezer.

Place the mixture in a well chilled ice cream freezer. Mix in the zest and the vodka and freeze until it is the consistency of a soft serve custard. Remove from ice cream freezer and place in another container. Freeze overnight.

Enjoy!

Meyer Lemon Sorbet on FoodistaMeyer Lemon Sorbet

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When Life Gives You Meyer Lemons…Make Budino!

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Meyer Lemons are delightful. They are wonderfully fragrant. Originating in China, they are a combination of a regular lemon and a sweet orange (like a mandarin). So, they are perfect for lemony desserts when you want a little less tang. Unfortunately, their season is somewhat brief (beginning in November to as late as April). However, I usually do not see them for that number of months. They seem to peak right around this time.

So, naturally, I had to purchase a few when they were in great abundance at Harry’s Farmer’s Market the other day. You have to get these precious fruits while you can! So, with Meyer Lemons in hand, I decided to make this wonderful dessert, Budino (which is pudding in Italian). It is light and lemony; not too sweet.

You may or may not know that we have been on a new lifestyle change program for the New Year. We are also participating in Ten in 2010 (ten weeks to a healthy lifestyle), so I am not making too many desserts these days. We are, however, allowing ourselves one day a week (most likely a weekend day) to eat whatever we would like (within reason, of course). This dessert was the perfect finale to a really lovely dinner Saturday night (our “off” day).

This recipe was originally published in Bob Appetit in September 2006.

Budino

1/2 cup plus 2 tablespoons sugar
3 large eggs, separated
1/4 cup all purpose flour
1/4 cup fresh Meyer lemon juice
2 tablespoons fresh regular lemon juice
2 tablespoons finely grated Meyer lemon peel
3/4 cup plus 2 tablespoons whole milk
1/4 teaspoon salt
Whipped cream (optional)

Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins. Combine 1/2 cup sugar, egg yolks, flour, lemon juice, and lemon peel in large bowl; whisk until well blended. Whisk in milk.

Using an electric mixer, beat egg whites and salt in medium bowl until frothy. Gradually add remaining 2 tablespoons sugar and beat until soft peaks form. Fold beaten egg whites into lemon mixture in 2 additions.Divide mixture among prepared custard cups. Place custard cups in roasting pan.Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake puddings until tops are golden and spring back when lightly touched, about 30 minutes. Remove cups from water. Serve warm or cold with whipped cream, if desired.

* Be sure not to overcook the pudding. You want to have the wonderful runny, lemon pudding at the bottom of the custard cups. They only took 25 minutes in my oven.

* Also, be sure to remove them immediately from the hot water bath and away from the heat (for the same reason) and allow them to cool, or eat immediately.

I hope you enjoy this wonderful dessert while Meyer Lemons are in season. It is a lovely ending to a meal, it cleanses the palate and it special enough for guests. Buon Appetito!

Lemon Pudding Cake on Foodista

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