Meyer Lemon Punch Recipes

MEYER LEMON PUNCH

Steps:

• Combine tea, lemon juice, and sugar in a pitcher. Stir until sugar dissolves, then add Prosecco. Serve over ice with lemon wedges.

MEYER LEMON CURD

Steps:

• 1. Zest all of the lemons! You only need 1/2 tsp for recipe, but the zest is so good, you should keep it. One idea is to mix it with a jar of sugar to add to a glass of sweet tea.
• 2. Juice all lemons - this should give you around 2/3 cups lemon juice. Make sure to remove the seeds.
• 3. In a double boiler, add about an inch or so of water to the bottom, and set on a medium-heat burner. In the top of the boiler, whisk together the cup of sugar and egg yolks until smooth. Then mix in the lemon juice and zest.
• 4. When completely smooth, place top of boiler onto bottom and stir constantly about ten minutes. (I use a rubber spatula.) When curd is thicker, begin adding chuncks of butter until melted. Once all of the butter has been melted into curd, remove from heat and pour into your sterilized jars.
• 5. Cover tightly with lids. When jars have cooled, I suggest that you place them in the refrigerator. Lemon curd will last about a month or so, not terribly long. I doubt it will stay in your refrigerator that long - it's too delicious!

MEYER LEMON PIE

Steps:

• 1. Gather and prep ingredients. Preheat oven to 350 degrees F; place rack in center of oven.
• 2. Place graham cracker crust on a rimmed cookie sheet.
• 3. In mixing bowl, using wire whisk or electric mixer, beat together, until thoroughly combined, sweetened condensed milk, egg yolks, sugar, Meyer lemon juice and pinch of salt.
• 4. Pour into crust and bake at 350 degrees F for 20 minutes.
• 5. Remove from oven and allow to cool on counter for 30 minutes; refrigerate for 2 hours or more before slicing.
• 6. Garnish, if desired, just before serving. Cover and refrigerate leftovers.
• 7. **NOTE: If juice measures a little less than 2/3 cup, you may add regular lemon juice to fill to 2/3 cup (fresh or bottled.) To make Meyer lemon zest curls, use a spoon, or small utility knife, to scrap most of the white pith from the inside of one or two of the juiced lemon halves; discard pith. Cut zest/rinds into super thin strips using very sharp knife. Spread strips out on a plate or cutting board and allow to air dry for 3 or 4 hours to promote curling. Adds very nice pop of citrus flavor!