Type what you have

Ingredients

• ✓ meyer lemon
• apple
• apple
• cranberry
• brown sugar
• all-purpose flour
• cinnamon
• nutmeg
• vanilla extract
• pie dough
• butter

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine pink apples, Granny Smith apples, cranberries, brown sugar, flour, lemon zest, cinnamon, nutmeg, and vanilla together in a bowl and stir until apples are completely coated.
3. 3 Roll out and line a pie dish with 1/2 the dough. Pour apple mixture into pie dish. Dot apple mixture with butter pieces. Roll out remaining 1/2 the dough and top apple mixture with dough. Pinch edges of bottom and top crusts together. Tuck in dough and crimp to form a border. Cut vents in the top of the dough and place pie on a baking sheet.
4. 4 Bake pie in the preheated oven until apples are tender, filling is bubbling, and crust is golden brown, about 50 minutes. Transfer to a wire rack to cool.

By jennifermo

Ingredients

• ✓ meyer lemon
• all-purpose flour
• white sugar
• butter
• baking powder
• salt
• egg
• limoncello liqueur
• lemon curd
• cream cheese frosting

Instructions

1. 1 Place Meyer lemons in a 2-quart saucepan with 4 cups water. Bring to a boil over high heat. Reduce heat and cover; simmer lemons until soft, about 25 minutes. Remove from heat and cool completely.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch cake pans, line the bottoms with parchment paper, and lightly grease the parchment paper.
3. 3 Remove any stems from the lemons. Slice into quarters and remove all seeds.
4. 4 Place the lemon quarters in the work bowl of a large food processor and process until fairly smooth, about 30 seconds. Add flour, sugar, butter, baking powder, and salt. Pulse about 10 times, just until the batter comes together into coarse crumbs with flecks of lemon rind. Pour in eggs and limoncello with the motor running; process until a thick, slightly grainy batter forms, 10 seconds or less.
5. 5 Divide batter between the prepared pans.
6. 6 Bake in the preheated oven until the tops are light gold and spring back lightly to the touch, and a toothpick inserted into the middle of each cake comes out clean, 20 to 23 minutes. Cool in the pans for about 5 minutes, then remove and finish cooling on baking racks.
7. 7 Place 1 cake layer on a cake plate and cover with lemon curd. Top with the second layer and frost just the top, or top and sides, with cream cheese frosting.

By Jill Lightner

Ingredients

• ✓ meyer lemon
• black olive
• olive oil
• oregano
• orange bell pepper
• yellow bell pepper
• sweet onion
• salt
• pepper

Instructions

1. 1 Cut ends off of the lemon, then cut lemon in half. Chop half of the lemon into small pieces, peel included; squeeze other lemon half and save juice.
2. 2 Combine olives with 2 tablespoon oil, oregano, chopped lemon, and lemon juice.
3. 3 Heat remaining 1 tablespoon olive oil in a pan over medium-high heat. Saute bell peppers and onion in the hot oil until onion is limp and peppers are still a little crunchy, about 5 minutes. Mix hot mixture into lemon mixture. Add salt and pepper. Serve immediately.

By DrMom

Ingredients

• ✓ meyer lemon
• egg
• milk
• all-purpose flour
• vanilla extract
• salt
• butter
• butter
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Blend eggs, milk, flour, vanilla, and salt together in a blender until batter is smooth.
3. 3 Melt clarified butter in a 10-inch cast iron skillet over high heat until bubbling; pour batter into the center of the skillet.
4. 4 Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

By John Mitzewich

Ingredients

• ✓ meyer lemon
• coconut oil
• yam
• carrot
• leek
• garlic
• cumin
• coriander
• vegetable broth
• coconut milk
• kosher salt
• spinach

Instructions

1. 1 Heat coconut oil in a large pot over medium-high heat. Add yams; stir to coat with oil. Cook until lightly browned, about 2 minutes per side. Add carrot; cook and stir for 1 minute. Stir in leek and garlic; cook until fragrant, about 1 minute. Add cumin and coriander; stir until evenly distributed.
2. 2 Pour lemon juice, vegetable broth, and coconut milk into the pot; stir to combine. Bring soup to a gentle boil; reduce heat and simmer, covered, until carrots are tender, about 15 minutes. Season with salt.
3. 3 Ladle soup into serving bowls and garnish with fresh spinach.

By Amy

Ingredients

• ✓ meyer lemon
• sugar
• water
• vodka
• orange liqueur
• ice
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 2 teaspoons sugar and warm water in a cocktail shaker; stir to dissolve sugar.
3. 3 Pour Meyer lemon juice, lemon peels, vodka, and orange liqueur into the shaker; add ice. Cover and shake vigorously.
4. 4 Remove a lemon peel from the shaker and wipe the rim of a martini glass with the peel. Dip the rim of the glass in 1 teaspoon sugar, or as needed.
5. 5 Strain martini into prepared glass and enjoy!

By cookin'mama

Ingredients

• ✓ meyer lemon
• all-purpose flour
• salt
• vanilla extract
• egg
• milk
• butter
• blueberry
• butter
• powdered sugar
• maple syrup

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
3. 3 Place a 9- or 10-inch cast iron skillet over high heat; add clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
4. 4 Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
5. 5 Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
6. 6 Cut in wedges to serve and drizzle with maple syrup.

By John Mitzewich