My Meyer lemon tree is about to bring forth a bounty.

What exactly is a "Meyer" lemon and how are they different from other lemons ?

My grandfather had both lemon and lime trees in his South Florida home for years. Ohhh the pies Grandma made !! Num num num.

I live in N. Florida and it's the only lemon tree that is hardy down to 10 degrees farenheit.

They aren't sweet like oranges, but have a really tart orange like flavor. They are only available in these parts in late November to middle of December.

I recently bought some Meyer Lemon Shortbread cookies. I realized that I had no idea what Meyer lemons were. So, I appreciate your quick response. BTW the cookies were delicious.

I used to peel them and eat them with salt. My dentist told me I was killing my enamel so I had to quit.

(in fact we all did)

INGREDIENTS
3/4 cup fresh lemon juice
8 large garlic cloves, minced
2 tablespoons minced fresh thyme or 2 teaspoons dried
1 tablespoon paprika
1 1/2 teaspoons ground cumin
3/4 teaspoon cayenne pepper

I use about a dozen whole wings and marinate at least 6 hours then grill them and use marinade to baste.

Or use any chicken parts you like, breast, thighs, drumsticks or whole chicken. If you use an oven @ 425 degrees, bake in pan with marinade while basting every 10 minutes or so.

I'm not sure of the authenticity of being Lebanese, but damn, it's good.

LEMON PUDDING CAKE

3 TBSPs butter or margarine, softened
1 cup sugar
4 eggs, separated
3 TBSPs all-purpose flour
1/4 tsp salt
1/3 cup lemon juice
2 tsps grated lemon rind
1 cup milk

Cream butter, gradually add sugar and beat til well blended. Add egg yolks and beat until light and fluffy. Stir in next 4 ingredients, then gradually add milk. Beat whites until stiff and carefully fold into batter. Pour into shallow 2-quart baking dish (buttered) and set in pan of hot water. Bake in slow oven (325 degrees) for 40 minutes. Increase temperature to 350 degrees and bake 10 minutes longer. Serve warm or chilled. Makes 4-6 servings.

Now comes the fun part. If you bake this in a rectangular dish, you get a nice cake topping with thick lovely sauce underneath. If you bake it in a deep round dish you get a souffle! I didn't have a 2 quart shallow pan so I used my 3 quart souffle dish and a star was born!!! Now my family only wants it that way.

My mom started making this when we were kids. She got the recipe from the weekly chef appearance on the local mid day tv show. "the Noon Show" on WSM in Nashville. Copied it down like a madwoman and it is definitely a family favorite.

Sounds delish! I will try this one.

OLD FASHIONED BUTTERMILK LEMON PIE INGREDIENTS:
4 large eggs slightly beaten
3/4 cup white sugar
2 Tablespoons all purpose flour
1 1/2 cups buttermilk
1/4 cup butter melted
Grated zest from one lemon
3 Tablespoons lemon juice
1 Teaspoon vanilla

Place the eggs and sugar in a large bowl. Beat the two together until they are a light yellow and the mixture is slightly thick.

Beat the two Tablespoons of flour into the light yellow mixture in the bowl until incorporated.
Add the buttermilk, melted butter, lemon zest, lemon juice and vanilla to the bowl until incorporated.

Pour the mixture into your unbaked 9-inch pie crust. Place it into a preheated 375-degree oven and bake for 20 minutes. After 20 minutes reduce the temperature to 325 degrees and continue baking until the center is set and barely jiggles, about 20 – 25 minutes longer. After it’s baked remove it from the oven to a wire rack to cool completely.

LEMON BARS

INGREDIENTS

FOR THE CRUST
2 cups (260 grams) all-purpose flour
1/3 cup (67 grams) sugar
2 tablespoons lemon zest, about 2 lemons
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature, cut into pieces

FOR THE FILLING
6 large eggs
1 1/4 cups (250 cups) granulated sugar
3/4 cup (97 grams) all-purpose flour, sifted
1/4 teaspoon salt
3/4 cup (183 milliliters) fresh lemon juice
INSTRUCTIONS
MAKE THE CRUST
Preheat the oven to 350ºF. Line a 9x13-inch pan with foil with enough overhang on all sides for easy removal.
In a medium bowl, combine the flour, sugar, lemon zest, and salt. Stir to combine. Using a pastry blender or a fork, cut in the butter until the mixture resembles coarse crumbs. Press the dough evenly into the bottom of the prepared pan. Bake for 25 minutes, or until lightly golden brown.
MAKE THE FILLING
Reduce the oven temperature to 325°F.
Whisk the eggs and sugar together in a large bowl. Add the flour and salt. Whisk until smooth and free of lumps. Stir in the lemon juice. Pour over the hot crust and bake for 25 minutes, or until the filling is set around the edges but the center is slightly jiggly.
Cool in pan on a wire rack for 1 hour. Cover and refrigerate for at least 3 hours or overnight. Lift the bars out of the pan using the foil overhang. Cut into squares and dust with confectioner's sugar.
MAKE AHEAD TIP
Bars will keep for up to 3 days stored covered in the refrigerator. They will keep for up to 3 months in the freezer. Place the bars on a baking sheet and freeze until the bars are frozen all the way through (about 2-3 hours). Then, wrap each lemon bar in plastic wrap and place them in a zip-top freezer bag. Thaw overnight in the refrigerator.

I never thought to put zest in the crust! I bet it makes a big flavor difference.

https://glutenfreebaking.com/marcella-hazans-roast-chicken-with-lemons/

(if I blew it doing the link just google the title.)

Sounds easy and scrumptious. Meyer lemons are huge. I will probably use just one but will definitely make this soon.

chicken with a paste of fresh rosemary, a tiny bit of sage, garlic, olive oil and salt --- stab the chicken all over with a fork, then work your fingers underneath the skin and shove the paste between the skin and the meat.
The lemon recipe IS scrumptious: enjoy! (I've copied your wings recipe.)

[link:http://www.bigoven.com/recipe/atlantic-beach-pie/490404|

Tart and sweet and salty and creamy...mmm. Real easy too.

[link:http://www.bigoven.com/recipe/lemon-sponge-pie/308185 Lemon Sponge Pie|

A Pennsylvania Dutch favorite.

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Mad About Meyer Lemons by A. Cort Sinnes. It’s a small book of wonderful recipes, illustrated by the author. It also has great background and history of Meyer lemons. I found it in a bookstore, but I checked and it’s available on Amazon. Meyer lemons are wonderful!

That looks interesting.

IMHO, they got their insane rep when Alice Walters of Chez Panisse in Berkeley started promoting them. Back then they weren't grown much commercially and the only way to get them was from someone's garden tree. They're grown a lot in the Bay Area because they're the most cold-resistent citrus and will grow and produce reliable crops here.

I have a tree, which given its age is probably the old unimproved Meyer variety. It keeps me in lemons, but I'd rather have a Eureka

But it gives a beautiful harvest at this time of year. I give away lots and still have some rotting on the tree and ground. I'm gonna use them up this year, lol.

heavenly.

freeze the zest, too. You'll have fresh lemon juice & zest all year round. I'm so jealous! I love Meyer lemons & they're hard to come by here in Michigan. It gets down much lower than 10F.

And I'm going to deliver some to our neighbors and friends. Last year some just rotted on the ground. But this year I will freeze some.

You're sick and I love it.