Comments on: Lemon Party, Part Two– Meyer Lemon Posset

By: hannehanne

hannehanne — Sat, 23 Feb 2008 02:48:11 +0000

Mares, the peel is GREAT for zesting! You have to be a little more careful, as it’s thinner than a normal lemon (so’s the peel), so you’re at risk for getting a bit of pith in there. But actually, the peel of a Meyer lemon is pretty amazing. It has a really nice herbal flavour. Don’t throw it away.

I made Meyer lemon syrup with 1 cup water and 1 cup sugar boiled together with the zest of one lemon. That’s nice for cocktails (use in the place of sugar syrup). You could also try using it for pasta (see our meyer lemon pasta recipe). When I was a little girl, my mom used to just zest the lemons and freeze the zest so that she’d always have some available for the lemon curd in lemon meringue pie.

ANYWAY, I’m getting carried away. Your plan with the blueberries sounds amazing and perfect. I hope you like the dessert. I think it’s completely decadent. My aunt has christened it the “Very Naughty Dessert.” That’s got a good ring to it, hasn’t it?

By: Mares

Mares — Sat, 23 Feb 2008 02:39:02 +0000

I’d never seen them here before, the supermarket chain is D&W, and they had small mesh bags containing four or five of the lemons for $3.99. I’d meant to ask earlier, but how is the peel for zesting? They appear much smoother than regular lemons (haven’t taken them out of the mesh as yet.)

I had been looking out for lemons, not really thinking I’d see Meyers, but was pleased that I’d been paying attention and spotted them. My intent was to get regular lemons to try the recipe out because it sounded divine. I picked up some fresh blueberries to see how they paired with the dessert. I’ll post here after I serve it to let you know how it turned out for me.

By: hannehanne

hannehanne — Sat, 23 Feb 2008 00:06:30 +0000

Meyer lemons are a treasure! I’m glad you could find some. I hope you enjoy the posset. I think it’s one of the tastiest things I’ve had in a while.

Let us know how it turns out.

By: Mares

Mares — Fri, 22 Feb 2008 23:04:24 +0000

I had read and copied down this recipe several days ago, and while in my local grocery store (I live in SW Michigan), was pleasently surprised to see they had Meyer Lemons for sale.. they never have in the past. So I picked up some heavy cream and will be making the posset tomorrow. Thanks for sharing the recipe.

By: Barbara

Barbara — Tue, 19 Feb 2008 01:14:34 +0000

I love lemons as well. You have a really fun website. Welcome to Daring Bakers.

I tagged you for a meme…

By: hannehanne

hannehanne — Thu, 31 Jan 2008 15:36:51 +0000

Tea, you really must try it, especially as I see you’ve got that beautiful crop of lemons. I hope you post about some of the things you did with them!

Prissycook, I recently found out that what we thought were the regular old lemons my family received in packages from my L.A.-dwelling grandmother were Meyer lemons. I ate them for years without even knowing! They’re worth searching out, though, they have a great flavour and an interesting aroma.

By: Tea

Tea — Tue, 29 Jan 2008 02:30:12 +0000

Mmmm, I would LOVE this! Thanks for the recipe–must try soon:-)

By: PrissyCook

PrissyCook — Fri, 25 Jan 2008 04:13:54 +0000

Now that I think of it…I’ve never looked up the difference between a regular ol’ lemon and a Meyer Lemon. Hi ho Hi ho…it’s off to research I go.

By: hannehanne

hannehanne — Tue, 22 Jan 2008 21:40:32 +0000

Erin,

The texture is incredibly smooth. It’s kind of moussey, only silkier than mousse. Pretty much exactly like cream, only solid. I think something about the cream being dissolved into the sugar keeps the cream from curdling when the acid juice is added. But I don’t know how or why. I might need to go do some reading!

By: EB

EB — Tue, 22 Jan 2008 19:12:34 +0000

What is the texture like? I don’t think I’ve had anything comparable.

Erin