Monday, February 7, 2011

So I got 10 Meyer Lemons

I went to a market and found Meyer Lemons were on sale.....10 for 2 dollars.  I just couldn't pass the deal so I picked 10 of them not knowing how I am going to use them.

I had left over tart dough at home so I decided to use the recipe that I use for Key Lime Pie filling for the lemons.  It worked great!  I felt like I need some fruits for decoration, so I used blueberries.  
I must tell you that I always preferred cakes to tarts.  I felt like tarts are too much like cookies.  I liked the softness of cakes and cream on it.  But recently, I DO love tarts.  I realized how versatile they are.  You could use any fruits on it, cooked or raw to really enjoy the season.  As for the cream, I can make custard cream, pastry cream, almond cream, or citrus cream like this depends on what I have and feel like it.  I feel like the tarts suit everyday life more.  I still like cakes though!

*Meyer Lemon Filling For 9 inch shell*
1/2 cup freshly squeezed Meyer lemon juice 
1 cup sweetened condensed milk
4 large egg yolks

< 1 > Mix the all the ingredients and bake at 325 F in the shell of your choice for 15 to 20 min.

I made 3 4-inch tartlets so reduced the ingredients to half.  A store bought graham cracker pie shell works great for this recipe, too.  You can substitute lemon or lime for the same recipe, but that case, you might want to serve with whipped cream since it will be quite tart.

They were quite delightful.  But I didn't describe what kind of tartlets they are, my husband J was pretty surprised with the tartness.  I'd been making tartlets with custard cream a lot recently so he thought these were the same things.  They look quite similar.
But as he realized that it was Meyer lemon cream, he enjoyed it a lot.  My daughter who loves anything sour was very happy too.  I made coconut whipped cream with whipped cream and coconut milk to serve with the tartlets as desserts.  That was nice combination.

OK, tart filling didn't use too many lemons...  instead it created egg whites left over.  I would usually use them for Financiers but my challenging spirit was rising in the afternoon.  Therefore, I decided to dare try making Macarons.
There are some sweets I consider that I'm not experienced enough to bake.  The macarons were one of them.  But I do have egg whites, and I do have lots of nice lemons to make lemon cream for it.  I just had to do it.  

Well, the result is....  I made the dough too runny so except for few really small ones, they didn't turn out to be a perfect circles.  The texture and taste, J liked it a lot.  My daughter didn't like it.  I, myself.... confused.  
I've only had macarons once in Tokyo a year ago.  They were from a brunch of reputable French pastry shop and tasted great.  But details are far away in my memory.  I guess I need eat them again in order to know what I am after.  Yet in this small town by the Appalachian mountains, it's impossible to find one.  I must put macarons on the list of the things that I must eat in Japan when I visit my family next month.

Yes, the macarons didn't consume the lemon too much either.  So I made lemon cake in Bundt mold to take to Sunday dinner at my father in law's house.  

I also made Greek lemon potatoes at his house to go with Lamb chops.  Now 3 Meyer lemons are sitting in the bowl waiting to be squeezed.  What I am going to use them for today?

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