There is such a thing....who knew, since my local stores have never carried anything but a regular yellow lemon in a bin beside the regular ol green lime.
When I read that they are a lemon that was introduced to our culture about 100 years ago by the Chinese and that they have (of course a lemon taste) slight mandarin flavor I wanted some! BAD!
It has taken me probably 8 months or so to find them in a local store. I happen to be needing lemons and when they had the "bin" lemons on "sale" for 3/$1.39 I went looking for bulk (because that is outrageous to pay that price). Now I didn't need 8 lemons but if 8 lemons cost me less in the long run I am sure as heck gonna do it and put lemon in everything! This is when I stumbled onto the bag of MEYER lemons. (insert ecstatic dance here)
At that point I didn't even look at the price twice (just once and decided I didn't care what they cost) I grabbed a bag.
They are smaller than regular lemons and orangey in colour. And when you cut em open they have WAY more seeds than regular lemons. We even (Little Ugh and I) ate some fresh just to see if we puckered. No stink eye faces!
So, now its time to come up with some recipes to use this creation of God.
Of course first stop on Meyer lemon train is the traditional pie. I wanted to know what the difference was in taste. So here goes!
I'm Listening to: Somebody That I Used to Know - Gotye
Filling: (adapted from Anna Olsen's Recipe on foodnetwork.com)
1 1/3 c. sugar
1 1/2 c. water
5 tbsp. cornstarch
5 large egg yolks
11/2 tbsp grated lemon zest
1/2 cup fresh Meyer lemon juice
2 tbsp. salted butter
In a pot whisk sugar, water, and cornstarch together to combine and then whisk in egg yolks cooking over low/med heat for about 5 minutes. Make sure to whisk constantly.
Still whisking, increase the heat to med and cook until the filling becomes glossy and thick, which should take another 5 more minutes or so. Remove from heat and strain because you want to make sure any cooked egg is out.
Stir in lemon zest, lemon juice and butter until butter dissolves.
Pour into cooled pie shell and let stand on the counter about 15 minutes. Pop it into the refrigerator to chill completely before finishing with meringue, about 4 hours. I know you might want to start earlier but to make sure the filling sets and doesn't slide around once you're ready to enjoy head this warning!
Once chilled make your meringue: (preheat your oven to 350F)
5 large egg whites
1/2 tsps. cream of tartar
5 tbsp vanilla sugar
1 tbsp. cornstarch
Whip egg whites with cream of tartar in your stand mixer or with a hand held until foamy. While whipping, gradually pour in sugar until whites hold a stiff peak (the meringue stands upright when whisk is lifted). Add in cornstarch and combine another 30 seconds to make sure it's all incorporated.
Dollop over chilled lemon filling and using a spatula create swirls and peaks so that you get browned meringue.
Bake pie for 10 minutes, just until meringue browns lightly.
Let pie cool or chill until ready to slice.
And for those of you who doubt I make my own pie crust ;)