As often as I have read about Meyer lemons I have never seen them in local markets so when I found them several days ago at Costco I didn’t hesitate to put a container of them into my cart. I love lemon anything and knew I wouldn’t have a problem using up the 4 pound box. One of my customers at the farmers’ market gave me a large jar of homemade raspberry jam last week and the thought of the jam and tart lemons together in one dessert was irresistible. My favorite cake roll recipe is one I got from my grandmother years ago. I always use it when I make our favorite STRAWBERRY WHIPPED CREAM ROLL. The cake is easy to handle and doesn’t crack the way so many cake roll recipes do and I knew it would be perfect with a raspberry jam and lemon curd filling. I spread the cooled cake with a thin layer of jam and topped it with chilled lemon curd. Make the cake roll the day before if you have time so the flavors can blend and the cake can absorb moisture and flavors from the filling.
Meyer lemons aren’t really lemons; they’re actually a hybrid between a mandarin orange and a lemon. The cross was originally developed in China, where both types of citrus fruit occur naturally. The fruit was brought into the US in the early 1900s by a man named Frank Meyer, after whom the lemons are named.
- 3 lemons
- 1-1/2 cups sugar
- ¼ pound unsalted butter, room temperature
- 4 extra-large eggs
- ½ cup lemon juice (3 to 4 lemons)
- ⅛ teaspoon salt
- Using a carrot peeler, remove the zest of 3 lemons, being careful to avoid the white pith. Put the zest in a food processor fitted with the steel blade. Add the sugar and pulse until the zest is very finely minced into the sugar.
- Cream the butter and beat in the sugar and lemon mixture. Add the eggs, 1 at a time, and then add the lemon juice and salt. Mix until combined.
- Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at about 170 degrees F. or just below simmer. Remove from heat and cool or refrigerate.
I saw this recipe for Meyer Lemon Pudding Cake at TWO PEAS AND THEIR POD and just had to try it. I’m a huge fan of lemon pudding cake, have made it for years, and have always used the same recipe. I was drawn to this one because it calls for sour cream. My old recipe produces a creamy pudding topped with a light cake. This recipe is more like a light cheesecake with just a little dense cake on top. I liked it, especially with a scoop of sweetened whipped cream. It probably won’t replace my old recipe, but it’s fun to try something new now and then.
If you like lemon desserts as much as we do I suggest you check your local Costco ASAP. These beautiful lemons are worth the trip.
This post is linked to FOODIE FRIDAY at Rattlebridge Farm
SEASONAL SUNDAY at The Tablescaper
and ON THE MENU MONDAY at StoneGable
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