Meyer Lemon Sour Recipes

MEYER LEMON PIE

Meyer Lemon Pie image

A tangy sweet and sour treat, the Meyer lemons make it sweeter than a traditional lemon pie, but still keep that citrus kick.

Provided by Melissa Cebrian

Categories Desserts Pies Custard and Cream Pie Recipes Lemon Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 5

Ingredients

1 ¼ cups white sugar
3 large eggs
3 ¾ fluid ounces Meyer lemon juice
¼ cup butter, melted
1 (9 inch) pastry shell, unbaked

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
Pour melted butter into the blender and blend for 30 seconds more.
Transfer lemon filling to the pastry shell.
Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 42.9 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 0.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 184.1 mg, Sugar 31.8 g

MEYER LEMON AND THYME WHISKEY SOUR

Meyer Lemon and Thyme Whiskey Sour image

Provided by Food Network

Categories beverage

Time 35m

Yield 1 cocktail

Number Of Ingredients 6

Ingredients

1 cup sugar
4 tablespoons fresh thyme leaves
1 1/2 ounces bourbon
1 ounce freshly squeezed Meyer lemon juice
Lemon twist, for garnish
Thyme sprig, for garnish

Steps:

For the simple syrup: Combine the sugar, thyme and 2 cups water in a medium saucepan over medium heat. Cook, stirring occasionally, until the sugar has dissolved, about 2 minutes. Remove from the heat and let sit for 20 minutes to infuse. Strain the syrup into a container and discard the thyme.
For the whiskey sour: Combine the bourbon, Meyer lemon juice and 1 1/2 ounces thyme simple syrup in a cocktail shaker with ice. Shake well, then strain into a cocktail glass. Garnish with a lemon twist and a thyme sprig. Serve.

MEYER LEMON SOUFFLE

Meyer Lemon Souffle image

Provided by Amanda Hesser

Categories dessert

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

5 large eggs
3 Meyer lemons
5 1/2 tablespoons sugar, plus extra for coating the dish and sprinkling
1 tablespoon plus 2 teaspoons flour
1/2 cup milk
1 tablespoon unsalted butter, plus extra for coating the dish
1/4 teaspoon cream of tartar

Steps:

Separate eggs, placing 5 yolks in a small bowl, and 4 whites in the bowl of an electric mixer; discard the fifth white, or reserve for another purpose. Whisk yolks just until blended, then set aside. Set whites aside at room temperature, or refrigerate if the souffle is to be served later in the day. Rinse lemons with warm water, and grate and reserve the zest.
In a small, heavy saucepan, combine 1 1/2 tablespoons of the sugar and the flour. Gradually stir in the milk, mixing until smooth. Place pan over medium heat, and stir constantly until mixture has boiled for 1 minute. Remove pan from heat. While whisking vigorously, slowly add several tablespoons of the hot milk mixture to the egg yolks. Add yolk mixture to saucepan over medium heat, and whisk just until the mixture is smooth and thick, and light yellow in color, 1 to 2 minutes.
Remove saucepan from heat. Add butter, and stir until it has melted. Stir in the reserved lemon zest, and set aside to cool. The mixture may be refrigerated at this point for up to 4 hours; bring to room temperature before baking.
Half an hour before serving, preheat oven to 400 degrees. Butter a 1 1/2-quart souffle dish and coat it with sugar. Place the bowl of egg whites over a bowl of hot water, and stir gently until they are barely warmed. Using an electric mixer at medium speed, whisk egg whites until foamy. Add the cream of tartar, and increase speed to medium-high. Gradually add remaining 4 tablespoons of sugar, whisking until whites are moderately stiff but not dry; they should have smooth soft peaks with very fine bubbles.
Add about 1/4 cup of the beaten egg whites to the yolk mixture, to loosen and smooth the yolks. Gently fold the yolk mixture into the remaining egg whites, until barely mixed. Pour into the souffle dish, and smooth the top. With the tip of a table knife, draw a circle about an inch in from the side of the dish, and an inch deep into the souffle mixture. Squeeze 1 to 2 teaspoons of lemon juice from one lemon. Trail juice over top of souffle, and sprinkle juice lightly with sugar.
Bake souffle until it has puffed and is golden brown on top, about 20 minutes. If souffle is browning too quickly, reduce heat to 375 degrees. Serve immediately.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 5 grams, Carbohydrate 26 grams, Fat 10 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 4 grams, Sodium 103 milligrams, Sugar 20 grams, TransFat 0 grams

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