If there are any of you out there who don’t believe in the almighty power of the Meyer lemon…
…well then maybe you should leave now and forever hold your peace. (But only if you pinky swear promise to come back on Monday. Deal? Kloveyoubye!)
Because what I’m about to tell you is that.
Even with this whole “spring forward” situation, which allows you to go for a run at 6:30 pm, do a whole loop of Central Park, and return home an hour later in broad daylight, thus saving your mother much grief and anguish (because no matter how many times you tell her that the park is absolutely riddled with other runners at all times in all weather, she is convinced you are running down some deserted 6 mile long alleyway. In the middle of Manhattan. Right.).
…we are about to enter the dark ages.
Yes, it’s true. The end of Meyer lemon season is nigh.
Let’s have a moment of silence, shall we?
And then let’s make cupcakes.
Because while Meyer lemons are really and truly a winter fruit…they somehow make everything they touch taste like sunshine.
And when you spend most of your day in a lab that has exactly one window that lets in barely even a glimmer of light……that extra hour we just got? So not cutting it.
You need to get your rays in edible form. I get you.
Plus these are kinda sorta perfect for Easter. As are these recipes:
Carrot Cake Pancakes
Meyer Lemon Ricotta Pancakes
Italian Easter Bread
Asparagus and Sun-Dried Tomato Pesto Lasagna
Pasta Super Salad
Bulgur and Kale Casserole with Yogurt Topping
Spring Pesto Panzanella
Carrot, Dill and White Bean Salad
New York Cheesecake with Strawberry-Rhubarb Topping
Pink Lady Cupcakes
Carrot Cake Cookies
Meyer Lemon Bars
Lemon Blueberry Cheesecake Bars
Meyer Lemon Rosemary Sticky Buns
The winner of the Eat Your Books lifetime membership giveaway is Becca of Amuse Your Bouche! Becca, I’ll be emailing you today!
And now, onto today’s giveaway.
Have you heard of Del Monte’s Crown the Cook Contest? Basically, all you have to do is submit an original recipe before April 22nd that you feel is crown-worthy and that features one or more of Del Monte’s canned fruit, vegetable or tomato products (full list of products here). If your recipe is selected as one of the top three finalists, you will win a year’s supply of Del Monte products as well as a four day trip for you and one guest to San Francisco to compete in a cook-off against two other fans! SF is a major foodie city. With some of the best ice cream on earth. And my best friend lives there. You want this.
Then, the grand prize winner will win…thousands of dollars of professional cookware!!
For official contest rules, click here.
To get you started in recipe developing and brainstorming, Del Monte has been kind enough to offer to send one of my readers a Crown the Cook basket that includes 9 of Del Monte’s canned goods, a Del Monte apron, a set of measuring spoons, a Del Monte plate, some cute little Del Monte stress-relieving toys, as well as a $20 Visa card to use towards ingredients.
TO ENTER: Leave a comment telling me what your favorite spring/summer dessert is! (And if you do not have a blog please also leave me a way to contact you!!)
Meyer Lemon Cupcakes
Makes 21, adapted from Martha Stewart’s Cupcakes
- 1 3/4 cups AP flour, sifted
- 1 tbsp finely grated Meyer lemon zest
- 1 tbsp fresh Meyer lemon juice
- 1/4 tsp baking powder
- 3/4 tsp coarse salt
- 1 3/4 sticks unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 4 oz lowfat cream cheese, room temperature
- 3 1/2 large eggs, room temperature (I used 3 eggs and 2 tbsp egg beaters
- 1 tsp pure vanilla extract
- confectioners’ sugar, for dusting
- Lemon curd (recipe below)
- Preheat oven to 350. Whisk together the dry ingredients – flour, zest, baking powder, and salt.
- Cream butter and sugar together on medium-high speed until pale and fluffy, about 3 minutes. Beat in the cream cheese. Reduce the speed to low, and then beat in the eggs, one at a time, until each is incorporated, scraping down the sides of the bowl after each addition. Beat in the lemon juice and vanilla. Add the flour mixture in three batches, beating until just combined after each.
- Line two muffin tins with paper liners. Divide the batter evenly among the cups, filling about 3/4. Bake, rotating tins halfway through, until a cake tester inserted in the center comes out clean, about 20 minutes. Let cool on a wire rack completely before removing cupcakes.
- To finish, dust cupcakes with confectioners’ sugar. Fill a pastry bag fitted with a medium round tip with curd. Insert tip into the top of each cupcake and squeeze some curd below the top to fill the inside. Squeeze some more curd on top of the cupcakes so it’s a little pool of lemony deliciousness. Refrigerate filled cupcakes or leave at room temp for up to one hour.
Makes about 2 cups, adapted from Martha Stewart’s Cupcakes
- 2 whole eggs plus 8 egg yolks
- 1 cup sugar
- 2/3 cup fresh lemon juice (either Meyers or regular lemons)
- 2 tbsp unsalted butter, cut into small pieces, room temperature
- Combine whole eggs and yolks, sugar, and lemon juice in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Remove from the heat.
- Add the butter, a few pieces at a time, whisking until smooth after each addition. Strain through a fine sieve into another bowl. Cover with parchment paper or plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until chilled and firm, at least 2 hours.