Type what you have

Ingredients

• ✓ meyer lemon juice
• water
• sugar
• lemon
• lemon zest

Instructions

1. 1 Heat water and sugar in a saucepan over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when sugar has completely dissolved and water is no longer cloudy. Add lemon juice; stir until combined. Refrigerate until cold, about 30 minutes.
2. 2 Pour into a freezer-safe dish that has a tight-fitting lid; cover. Freeze until just begins to freeze around edges, but still slushy in the center, about 45 minutes.
3. 3 Lightly stir crystals, using a fork, from edge of granita mixture into the center and mix thoroughly. Cover and freeze until granita is nearly frozen, 30 to 40 minutes more.
4. 4 Lightly stir, using a fork, scraping crystals loose. Repeat freezing and stirring with a fork 3 to 4 times until crystals are separate and granita is light, dry, and fluffy.
5. 5 Garnish portions with 1/2 lemon wheels and fresh lemon zest on top.

By Buckwheat Queen

Ingredients

• ✓ meyer lemon juice
• kale
• parmesan cheese
• pine nut
• olive oil
• garlic
• black pepper
• kosher salt

Instructions

1. 1 Blend kale, Parmesan cheese, pine nuts, olive oil, garlic, lemon juice, black pepper, and salt together in a food processor until mixture has a pesto consistency, 30 to 60 seconds.

By The Gruntled Gourmand

Ingredients

• ✓ meyer lemon juice
• water
• honey
• lemon zest

Instructions

1. 1 Combine water and honey and a microwave-safe bowl; heat in microwave for about 30 seconds. Stir water until honey is dissolved.
2. 2 Stir lemon juice and lemon zest into honey water; pour into an ice cream maker. Process according to manufacturer's instructions for 25 minutes.
3. 3 Scrape sorbet into a chilled loaf pan and freeze.

By Carol Anderson

Ingredients

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

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 juice
• sugar
• egg
• butter
• pastry shell

Instructions

1. 1 Gather all Ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes.
3. 3 Pour melted butter into the blender and blend for 30 seconds more.
4. 4 Transfer lemon filling to pastry shell.
5. 5 Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.

By Melissa Cebrian

Ingredients

• ✓ meyer lemon juice
• ketchup
• tomato-vegetable juice cocktail
• molasses
• worcestershire sauce
• brown sugar
• onion
• garlic
• black pepper

Instructions

1. 1 Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl.
2. 2 Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.

By Brandon Squige Johnson

Ingredients

• ✓ meyer lemon juice
• whole grain bread
• avocado
• cilantro
• meyer lemon zest
• 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 juice
• salmon
• salt
• black pepper
• butter
• garlic
• heavy cream
• dill weed

Instructions

1. 1 Gather all ingredients
2. 2 Season salmon fillets with salt and pepper.
3. 3 Melt 1 tablespoon butter in a skillet over medium-high heat. Cook salmon, skin side-up, in melted butter until golden brown, 5 to 7 minutes. Flip salmon; continue cooking until skin is slightly browned and fish flakes easily with a fork, about 5 minutes more.
4. 4 Meanwhile, melt remaining 1 tablespoon butter in a saucepan. Press garlic into butter using a garlic press and cook for 1 minute. Pour in cream and stir constantly for 2 minutes.
5. 5 Add lemon juice and dill. Be careful that sauce doesn't break.
6. 6 Serve lemon sauce over salmon.

By thedailygourmet

Ingredients

• ✓ meyer lemon juice
• paprika
• black pepper
• salt
• mustard
• brown sugar
• onion
• butter
• salmon
• lemon zest
• white pepper
• caper brine
• dill
• caper
• red onion
• mustard
• sour cream
• mascarpone cheese
• chive
• asparagus
• lasagna noodle
• cooking spray
• salt
• olive oil
• water

Instructions

1. 1 Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
3. 3 Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
4. 4 Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
5. 5 Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
6. 6 Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
7. 7 Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

By SWEETEC