Meyer Lemon Desserts and Drinks
Discover delightful recipes using Meyer lemons, perfect for refreshing drinks, desserts, and main courses that add a bright, tangy flavor to your meals.
Ingrédients
Meyer Lemon Base
- 4 Meyer lemons (juiced and zested) Freshly juiced and zested for maximum flavor
- 1 cup granulated sugar Can substitute with coconut sugar or agave syrup
- 2 cups water
- 2 cups ice For serving with drinks
- 1/2 cup fresh mint leaves Optional for garnish
Batter Ingredients
- 1/2 cup all-purpose flour For a gluten-free option, substitute with almond flour
- 1/4 cup unsalted butter (melted) Can substitute with plant-based butter for dairy-free
- 3 large eggs For a vegan option, replace with flaxseed meal or applesauce
- 1/2 teaspoon baking powder
- Pinch salt
- 2 tablespoons heavy cream (optional for toppings) Omit for dairy-free or use coconut cream
Instructions
Preparation
- Start by gathering all your ingredients. Juice and zest the Meyer lemons.
- Measure out your sugar and water, and keep everything handy.
Cooking the Base
- In a saucepan over medium heat, combine the sugar and water. Stir until the sugar dissolves completely and allow to cool.
Mixing Ingredients
- In a mixing bowl, whisk together the lemon juice, zest, eggs, and melted butter.
- Gradually add the flour, baking powder, and salt into the mixture, mixing gently.
Baking
- Preheat your oven to 350°F (175°C). Grease a baking dish or line it with parchment paper.
- Pour the batter into the prepared dish and smooth out the top.
- Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Cooling and Serving
- Allow the dish to cool for about 10 minutes before cutting into squares or slices.
- Optionally, whip some heavy cream to serve on the side or drizzle with lemon juice and sugar for a glaze.
Notes
Serve these recipes at casual family dinners or summer gatherings. Store leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze tightly wrapped for up to a month.