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Meyer lemons

Explore 42 recipes, 12 videos, and more

Frosted Meyer Lemon Cupcakes with Amy Berman

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Meyer Lemon-Orange Bitters

Ingredients
  • 4 organic oranges, well scrubbed
  • 2 organic Meyer lemons, well scrubbed
  • 1 Tbsp gentian root chips
  • 1 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1/2 tsp whole cloves
  • 1 cinnamon stick
  • 1 750-ml bottle good-quality vodka, such as Prairie Organic
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Poppy-Seed Cookies with Meyer Lemon Curd and Swiss Meringue

Time:5 hours
Other Ideas:
Dessert, Icebox cookies, Lemons
Ingredients
  • 3 large egg whites (reserved from Meyer Lemon Curd, above)
  • 1 1/2 cups all-purpose flour
  • 1 stick plus 2 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2/3 cup sugar
  • 3/4 cup sugar
  • Pinch of cream of tartar
  • 1 teaspoon baking powder
  • 1 large egg
  • Pinch of coarse salt
  • 6 large egg yolks, 3 egg whites reserved for Swiss Meringue, below
  • 1/2 teaspoon coarse salt
  • 2 tablespoons poppy seeds
  • 3/4 cup fresh Meyer lemon juice or regular lemon juice (from 4 to 5 lemons)
  • Piping bag fitted with a 1/2-inch round tip, or 1-gallon freezer bag
  • 1 stick unsalted butter, melted and cooled
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
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Three-Citrus Marmalade

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Meyer Lemon-Radicchio Salad

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Rustic Meyer Lemon Tart

Time:2 hours 25 mins
Other Ideas:
Dessert, Make-ahead, Tarts
Ingredients
  • 1 cup all-purpose flour
  • 2 large eggs plus 3 large egg yolks
  • 2 tablespoons sugar
  • Salt
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 teaspoon finely grated Meyer lemon zest
  • 1/4 teaspoon cornstarch
  • 1 stick cold unsalted butter, cut into pieces
  • 3 tablespoons finely grated Meyer lemon zest, plus 1/3 cup fresh Meyer lemon juice (from 3 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 6 tablespoons unsalted butter, cut into small pieces
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Little Lemon Souffles

Other Ideas:
Dessert, Souffle
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Meyer Lemon Coffee Cake

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup confectioners' sugar
  • 5 Meyer lemons, cut into paper-thin slices, ends discarded
  • 2 cups all-purpose flour
  • 3 to 4 tablespoons Meyer lemon juice
  • 3/4 cup packed light-brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 6 ounces ( 3/4 cup) cold unsalted butter
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons coarse salt
  • 4 ounces (1/2 cup) unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 3 tablespoons finely grated Meyer lemon zest (from 4 to 5 lemons)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
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Pound Cake Garnish

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Spaghetti with Meyer Lemon Sauce, Part, 2

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