Meyer Lemon Bitters Recipes

MEYER LEMON BUTTER

Meyer Lemon Butter image

Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 1 cup

Number Of Ingredients 5

Ingredients

2 sticks unsalted butter, room temperature
Zest of 3 Meyer lemons, plus 1 tablespoon
1 teaspoon fresh Meyer lemon juice
1 tablespoon sugar
Salt

Steps:

Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.

MEYER LEMON-ORANGE BITTERS

Meyer Lemon-Orange Bitters image

Making your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes Cocktail Recipes

Yield Makes 3 cups

Number Of Ingredients 8

Ingredients

4 organic oranges, well scrubbed
2 organic Meyer lemons, well scrubbed
1 tablespoon gentian root chips
1 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon whole cloves
1 cinnamon stick
1 750-ml bottle good-quality vodka, such as Prairie Organic

Steps:

Heat oven to 200 degrees. Using a vegetable peeler, peel citrus to make strips of zest, being careful not to remove pith. Arrange in a single layer on a parchment-lined baking sheet and bake until dry, about 1 hour. Let cool.
Transfer zest to a 1-quart glass jar and top with remaining ingredients. Cover tightly and store in a cool, dark place for three weeks, shaking jar once a day.
Pour liquid through a fine mesh strainer or paper coffee filter and into a clean jar. Add citrus zest and discard aromatics.

Nutrition Facts : Calories 2 g

CLASSIC MEYER LEMON MERINGUE TART RECIPE BY TASTY

Classic Meyer Lemon Meringue Tart Recipe by Tasty image

Here's what you need: fresh meyer lemon juice, granulated sugar, kosher salt, large eggs, large egg yolks, unsalted butter, granulated sugar, water, large egg whites, French pastry tart shell

Provided by Tasty

Categories Desserts

Time 1h45m

Yield 4 servings

Number Of Ingredients 10

Ingredients

½ cup fresh meyer lemon juice, (from 4-5 lemons)
⅔ cup granulated sugar
¼ teaspoon kosher salt
2 large eggs
4 large egg yolks
1 stick unsalted butter, chilled and cubed
1 ⅓ cups granulated sugar
⅓ cup water
4 large egg whites
1 French pastry tart shell, baked

Steps:

Make the Meyer lemon curd: Fill a small pot halfway with water and bring to a boil. Place a medium heatproof bowl over the pot, making sure the bottom of the bowl is not touching the water. Reduce the heat to medium-low. Add the Meyer lemon juice, sugar, salt, eggs, and egg yolks to the bowl and cook, whisking constantly, for 10 minutes, until the mixture is smooth and foamy. Add the butter, a cube at a time, whisking continuously until melted and incorporated and the curd thickens. If the mixture has curdled, strain through a fine-mesh strainer into a clean bowl.
Make the meringue. In a small pot, combine the water and sugar and boil over medium-high heat until the temperature reaches 180°F (82°C), about 10 minutes.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed until foamy.
Increase the mixer speed to high and slowly pour in the hot sugar syrup. Whip until stiff peaks form, 6-8 minutes.
Add the Meyer lemon curd to the tart shell and spread in an even layer. Dollop the meringue on top of the curd. Use a kitchen torch to toast the meringue until light golden brown. Chill the tart in the refrigerator for one hour until ready to serve.
Slice and serve.
Enjoy!

Nutrition Facts : Calories 501 calories, Carbohydrate 73 grams, Fat 14 grams, Fiber 0 grams, Protein 19 grams, Sugar 72 grams

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