Yid.dish: What’s a farmer to do with all of those beautiful Meyer Lemons?

By Farmer Freed

Published March 24, 2010.
  • Print
  • Share Share

Out here in Northern California during the winter months, Meyer Lemons are dripping off the trees like perfect golden globes. You can recognize a Meyer Lemon tree from far away because their coloring is such a strong and deep shade of yellow and the smell of their blossoms is pungent and plentiful. Currently, my house is overflowing with bowls of Meyer Lemons from various friend’s trees and I can’t bear to let these delicacies go to waste so I am always looking for new Meyer Lemon recipes.

JCarrot

I recently came across this recipe for Meyer Lemon Pudding which is delicious and refreshing. It’s also really easy – just put all of the ingredients in the Kitchen Aid or hand mixer and let the beaters do the work. The pudding was smooth and sweet after it came out of the oven and tasted like a light and fluffy cheesecake after it sat in the refrigerator overnight. Additionally, I substituted goat’s milk for cow’s milk, and you could probably also switch duck eggs for chicken eggs if you had a few of those laying around too.

Whenever I walk past a lemon tree that is swimming with lemons, I always ask the owner if I can pick a few to take home. If the tree is full, the owner probably isn’t going to mind a few going to a happy home to create a delicious dessert, and will probably load you up with more than you can carry.

Enjoy!

Click here for the source of the recipe.

Adapted from “The Fannie Farmer Cookbook,” by Marion Cunningham. The fragrance of the Meyer lemon comes through in this easy old-fashioned pudding, which separates during baking into a sponge layer on top and a creamy custard underneath.

Ingredients:

2 tablespoons butter

1/2 cup sugar

3 eggs, separated

1 cup milk

1 1/2 tablespoons flour

1/3 cup Meyer lemon juice

Grated rind of 1 Meyer lemon

1) Preheat oven to 350 degrees. 2) Beat butter until soft, then gradually add sugar, beating until incorporated. Beat in egg yolks one at a time. Add milk, flour, lemon juice and rind; beat well (mixture may have a slightly curdled look). 3) Beat egg whites until they form soft peaks, then fold into the batter. Pour into a 1 1/2-quart nonreactive baking dish and set in a pan of hot water that comes halfway up the sides of the dish. Bake for 50 to 60 minutes, or until light golden-brown on top. 4) Serve tepid or chilled. 5) Garnish with lemons or edible flowers.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Happy birthday Barbra Streisand! Our favorite Funny Girl turns 72 today.
  • Clueless parenting advice from the star of "Clueless."
  • Why won't the city give an answer?
  • BREAKING NEWS: Israel has officially suspended peace talks with the Palestinians.
  • Can you guess what the most boring job in the army is?
  • What the foolish rabbi of Chelm teaches us about Israel and the Palestinian unity deal:
  • Mazel tov to Idina Menzel on making Variety "Power of Women" cover! http://jd.fo/f3Mms
  • "How much should I expect him and/or ask him to participate? Is it enough to have one parent reciting the prayers and observing the holidays?" What do you think?
  • New York and Montreal have been at odds for far too long. Stop the bagel wars, sign our bagel peace treaty!
  • Really, can you blame them?
  • “How I Stopped Hating Women of the Wall and Started Talking to My Mother.” Will you see it?
  • Taglit-Birthright Israel is redefining who they consider "Jewish" after a 17% drop in registration from 2011-2013. Is the "propaganda tag" keeping young people away?
  • Happy birthday William Shakespeare! Turns out, the Bard knew quite a bit about Jews.
  • Would you get to know racists on a first-name basis if you thought it might help you prevent them from going on rampages, like the recent shooting in Kansas City?
  • "You wouldn’t send someone for a math test without teaching them math." Why is sex ed still so taboo among religious Jews?
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.