Type what you have

Ingredients

• ✓ meyer lemon zest
• white sugar
• butter
• egg
• egg yolk
• meyer lemon juice

Instructions

1. 1 Beat sugar and butter together in a large bowl with an electric mixer on low speed until creamy, 2 to 3 minutes. Beat in eggs and yolks one at a time until incorporated. Mix in lemon juice. Transfer mixture to a saucepan.
2. 2 Cook the mixture over low heat, stirring gently until smooth. Increase the heat to medium and simmer gently, stirring constantly, until curd is thick enough to coat a spoon and reaches 170 degrees F (77 degrees C) on a candy thermometer, 15 to 30 minutes. Remove from heat and stir in lemon zest.
3. 3 Transfer curd to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin forming as it cools. Allow to cool briefly, about 10 minutes. Transfer to the refrigerator and chill until thick.

By Hogareno

Ingredients

• ✓ meyer lemon zest
• olive oil
• lemon juice
• white balsamic vinegar
• parmesan cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

By France Cevallos

Ingredients

• ✓ meyer lemon zest
• whole grain bread
• avocado
• cilantro
• meyer lemon juice
• cayenne pepper
• sea salt
• chia seed

Instructions

1. 1 Toast bread slices to desired doneness, 3 to 5 minutes.
2. 2 Mash avocado in a medium bowl; stir in cilantro, Meyer lemon zest, Meyer lemon juice, cayenne pepper, and sea salt until well combined. Spread avocado mixture onto toast; top with chia seeds.

By princessofmontecito

Ingredients

• ✓ meyer lemon zest
• pistachio
• white sugar
• all-purpose flour
• ginger
• kosher salt
• butter
• ricotta cheese
• cream cheese
• lemon juice
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9-inch loose-bottom cake pan or springform pan with a round of parchment paper and grease.
2. 2 Add pistachios, 1/4 cup sugar, flour, ginger, and 1/4 teaspoon salt to the bowl of a 14-cup food processor and pulse until finely ground. Add butter and pulse until mixture resembles moist sand. Press firmly into the bottom of the prepared pan.
3. 3 Bake in the preheated oven until crust is golden brown and firm, about 12 minutes. Remove from the oven and let cool while you prepare the filling. Reduce oven temperature to 300 degrees F (150 degrees C).
4. 4 Wipe out food processor. Add ricotta, cream cheese, lemon zest and juice, remaining 1 cup sugar, and remaining 1/2 teaspoon salt to food processor and process until smooth, 30 seconds to 1 minute. Add the eggs, one at a time, and pulse until just combined; do not overmix. Pour mixture over crust in prepared pan and smooth top with spatula. Wrap bottom and sides of pan with aluminum foil to insulate.
5. 5 Bake in the preheated oven until cheesecake is golden and set but the center is still jiggly, about 1 hour and 45 minutes. Allow to cool for 1 hour inside the oven with the heat turned off and the oven door cracked open. Remove from oven and let cool on a wire rack at room temperature, about 1 hour. Cover with plastic wrap and chill at least 12 hours and up to 48 hours.
6. 6 Run a knife around the perimeter of the cheesecake to loosen from pan. If using a loose-bottom pan, place the pan on a large can or cup and pull downward to drop the pan away from the cheesecake. If using a springform pan, remove the rim by pulling the latch.
7. 7 Slice the cheesecake using a sharp knife. Wipe the knife clean and dip in warm water between slices for clean edges when cutting. Recipe developed by Liv Dansky

By Diana Moutsopoulos