Meyer Lemons are a Winter Treat!

Meyer Lemons originated in China in the early 1900’s. Thought to be a cross between a regular lemon and a mandarin orange, Meyer Lemons are thin-skinned, smaller, sweeter, and less acidic than a regular lemon. Its aromatic, slightly sweet quality brightens desserts, sauces, salads and roasts. The season is in the winter but they make a great lemonade. Stock up now and store the juice and zest in the freezer for the hot summer months.

Here are two great recipes using Meyer lemons. The dip is great for a light lunch paired with carrots, cucumbers, and celery. The pasta sauce is an easy way to make an impression at dinner.

Meyer Lemon Veggie Dip

zest of 4 Meyer lemons

juice of 4 Meyer lemons (¾ cup)

1 16oz. package  2% Greek yogurt

1tsp. salt

a few grinds fresh black pepper

2 scallions, diced

Mix together lemon zest, Greek yogurt, lemon juice, salt, pepper, and scallion. Serve with cut veggies.

 

 

Meyer Lemon Pasta Sauce

zest of 2 Meyer lemons

juice of 2 Meyer lemons (6 Tbsp.)

1 8oz. package  mascarpone cheese

1tsp. salt

½ tsp. ground nutmeg

a few grinds fresh black pepper

Whisk together lemon zest, mascarpone cheese, lemon juice, salt, pepper, and nutmeg.

Cook 1 pound of pasta according to package directions. Reserve about 3 Tbl. of the pasta water. Return pasta to the pot. Over low heat, stir in the sauce. Cook until just warm.  Add pasta water, if needed, to keep the sauce fluid. Try adding 8 cups washed arugula or spinach by tossing the greens with the sauce and pasta until just wilted.

Serves 4