Meyer Lemon Madness
Right now is prime time for Meyer lemons—one of the loveliest fruits around. If you aren’t familiar with them, I strongly encourage you to try them. And do so soon, because their season ends around April or early May. Unlike some fruits, where different varieties only look different but taste pretty much the same, the Meyer lemon truly stands apart from its conventional cousin. For starters, yes, Meyers do look different; they’re bigger and fatter (because they’re full of juice), with thin skins that range from sunny yellow to egg-yolk yellow-orange. But the flavor is where you’ll really notice a difference: Meyers aren’t nearly as tart; their juice is incredibly floral, combining the tang of lemon, the sweetness of orange, and something just pretty, like jasmine. I love to make salad dressings with the rind and juice. that he made a slushy frozen Meyer lemon margarita—I wish I’d thought of that...
Though I made no Meyer cocktails, I did still have fun this past weekend with a bunch of Meyers that I picked up. I cooked one of my all-time favorites, our —simply delicious, an outstanding dish. I also subbed in Meyer lemon juice in place of regular lemon juice for a sweeter version of our . And then, since I had one big fat lemon left, I decided to make some homemade Meyer lemon gummy candies for my kids (yes, I’m crazy that way).
If you want to try this yourself, here’s how: Combine 1/4 cup Meyer lemon juice, 1/4 cup cold water, and 2 to 3 teaspoons agave syrup in a 1-cup measuring cup. Stir in 4 small envelopes unflavored gelatin. (I know it’s a ton of gelatin, but remember: You’re basically making edible rubber.) Microwave on HIGH for about 1 minute, just until mixture gets a thin foam layer on top. Spoon into silicone candy molds, or use a medicine syringe (the kind they give you at the pharmacy for medicating your kids) for more precision. Yield? For me, I got 8 Lego men and 7 Lego bricks, which might translate to about 15 standard smallish candy molds.