I’ve heard of meyer lemons but until last Friday, never tried one, at least not that I can remember. Not long ago, I saw a simple salad dressing that called for meyer lemons, olive oil and garlic. Sure enough, I found meyer lemons at a market in Manhattan. I haven’t made the dressing yet, but used it in another dressing, and on an avocado. They are sweeter than regular lemons, and while they weren’t cheap (fifty cents a pop), they sure are lovely.
They are easy to find out in Los Angeles–check out 100 things to do with a meyer lemon in the L.A. Times.
Alex, Blueberry and Meyer Lemon Pie is a tastebud treasure (c). A friend of mine has a place in the Berkshires. Every time I visited them we would get a Blueberry and Meyer Lemon pie. It was so good it hurt. Well, a sad day came when I learned they stopped making the pie.
So, I had to take matters into my own hands. I tinkered around and came up with the following recipe. The pie is really easy to make, and if you like fruit pies, you should definitely try this one out. Here is the recipe:
Ingredients:
5 cups of fresh blueberries, rinsed.
Zest of two meyer lemons.
Juice of one half a meyer lemon.
¼ cup all-purpose flour.
½ cup sugar (I prefer demerara)
Fresh ground nutmeg (I’ve never measured, but enough to sprinkle over berries twice, maybe a ¼ teaspoon?)
2 Tbsp unsalted butter, cut into small pieces.
Two frozen pre-made pie crusts (or make your own if you have the time)
Preparation:
Place into a large bowl the blueberries, sugar, flour, lemon zest, and lemon juice. Grate whole nutmeg over the berries so they get a good sprinkling, repeat. Mix gently till well combined.
Place mix in pie crust bottom. Dot with the butter. Place crust on top, crimp edges, and make holes in the crust to allow steam/juice to escape.
Cooking:
Place pie into pre-heated 425 degree oven, middle-rack. Place sheet pan (lined with foil or silpat) on rack below to catch drippings (this prevents the bottom of the oven smoke-a-thon!). Bake for 20 minutes. Reduce heat to 350. Bake for another 30 to 40 minutes, until crust is golden brown.
Allow to cool at least one hour for filling to set.
EAT and SHARE!
Can you make good lemonade with it? I'm a strict heathen when it comes to food, so if you can't make good lemonade with it, I don't know what to say to you...
1) Sounds amazing!
2) Oh...yes you can: http://tinyurl.com/4ajbz4m
Oh, man. I once lived in a sunny place and had a Meyer lemon tree. Seriously, you have not tasted lemonade until you've had some Meyer lemonade. I want to say it tastes the way lemon flowers smell, but that's not quite it. They are amazing.