Meyer Lemons

The Meyer lemons are coming! The Meyer lemons are coming! And if you look hard enough, you might even be able to find them now. I managed to find some, the first of the season. I went to four different markets before I found them…I just can’t help myself when a craving strikes…but I found them. The search was worth it too, these sweet and intensely aromatic lemons are a joy to cook with. Their floral fragrance is intoxicating. How I love Meyer lemons, they’re reason enough to look forward to winter.


Meyer Lemon & Blood Orange Gelée
Printable Recipe

½ cup sugar
1 tablespoon grated Meyer lemon zest
¾ cup freshly squeezed Meyer lemon juice
1 tablespoon gelatin
Suprêmes from 3 blood oranges

Combine the sugar, lemon zest, and ¾ cups of water in a small saucepan. Heat until the sugar dissolves. Remove from the heat and let cool. Stir in the lemon juice. Measure 1/3 cup of water into a small bowl and slowly sprinkle over the gelatin. Place the bowl of gelatin over a small pan of simmering water and heat until melted. Stir into the lemon mixture. Chill the lemon mixture over an ice bath until just beginning to thicken. This will allow the bits of lemon zest to stay suspended in the mixture. Divide the suprêmes along with their juices among 6 ramekins or individual molds and then divide the lemon mixture among them. Refrigerate for about 4 hours, or until set.

Serve as is, or to unmold, dip the bottom of each ramekin or mold into hot water for a few seconds, wipe dry, and invert onto a dessert plate.

Serves 6. This is a light and refreshing dessert. It’s also super puckery and not for the faint of tart—ideal for serious lemon lovers. I like to serve it with Candied Citrus Peel and a drizzle of Blood Orange Syrup. For a gelée with a beautiful pink color and the perfect texture, add the juices from cutting the blood orange suprêmes, but reserve the juice squeezed from the membranes for another purpose. Can be made up to a day ahead of time and kept covered with plastic wrap in the refrigerator. You will need about 6 large Meyer lemons for this recipe.