Though it may take up to three weeks before you can actually consume preserved lemons, it is quite easy to prepare preserved lemon recipes such as this one at home.

Ingredients:

Lemons – 10-12 (it is preferable to use Meyer lemons as they are already sweet to taste)
Lemons to extract juice – 6
Kosher coarse salt
Big mason jar

Directions: Wash 12 Meyer lemons thoroughly and dry them with a paper towel. Quarter them all but make sure that they still remain intact with the stem. In other words, cut only the upper portions, while the last half inch joins the quartered leaves with the bottom of the lemons, which remain uncut.

Next, sprinkle 2 tablespoons of the coarse kosher salt into each of the 12 lemons. Now, squeeze out the juice of the 6 remaining lemons. Place around 3 tablespoons of the kosher salt at the mason jar’s bottom. Put a layer of salted lemons over it and sprinkle them with salt again. Repeat this with another layer of lemons and kosher salt and repeat this procedure until three fourths of the jar is full.

Now, fill the jar with lemon juice and leave some space for the juice that will come from salted lemons placed inside. Seal the jar and keep it at room temperature. Place it upside down after every 4-5 days. Let the lemons stay in jar for around a month prior to using it. As the rind becomes soft, you will know that the lemons can now be served. Do not forget to rinse them before you start using them. Usually, it is rind that is used while cooking, though the flesh may also be used.

Preserved lemon is an essential ingredient in Moroccan cooking. Vegetable tagines, fragrant lamb, salads, and recipes for chicken often have preserved lemons as the main ingredient. The exclusive pickled taste of these lemons cannot be effectively replaced with lime juice or fresh lemon. So, do not wait anymore and try out this new preserved lemon recipe today and add great flavor to your dishes.

There are some great Meyer lemon recipes that you can try out in your kitchen. What about sliding Meyer lemon slices under Cornish game hens’ skin? You can strew some more of them in the roasting pan. Now, toss in a few olives and fennel. Another option is to make ice cream from Meyer lemons and load custard with its juice and peel along with a dash of cardamom.

If you can manage to postpone your urge of gratification a little, you can consider making some amazing preserved lemons. Simply fill the Mason jar with quarterly-cut Meyer lemons. Now add 1/4 cup kosher salt to it and lemon juice so as to cover the lemons completely. Store this jar in the refrigerator for at least three weeks. You may even add some more spices to the jar like cinnamon stick, bay leaf, Thai chile (dried), cardamom pod, and black peppercorns. These spices would enhance the flavor of the dish even more.

If you would like to treat your family with something new, you can go for this glazed Meyer lemon cookies recipe. Tempting and easy to make, Meyer lemons make the recipe extra special.

Ingredients:

Flour – 2.5 cups
Sugar – 1.5 cups (or even less as you are using Meyers)
Unsalted butter (softened at room temperature) – 1 cup
2 eggs
Grated lemon peel – 1 Tablespoon
Lemon juice – 1 Tablespoon to 1/4 cup
Cream of tartar – 1.5 Tablespoon
Baking soda – 1 Tablespoon
Salt – 1/4 Tablespoon
Glaze: Lemon juice (1/4 cup or 2 ounces) and powdered sugar (2.5 cups)

Directions: Preheat oven at the temperature of over 400 degrees. Combine all ingredients in a spacious bowl, one after the other, to form the dough. Drop rounded teaspoons of the dough around 2 inches apart over an ungreased cookie sheet. Bake for about 8 minutes; cookies may be rotated once for even heating during cooking if necessary. Combine the glaze ingredients in a small bowl and pour over the top of the cookies while they are still warm.

These are just a few Meyer lemon recipes that have been listed here; there are many more available, some of which I will list below after I discover them. Meyer lemons lend a nice sweet yet slightly tart flavor to the dishes, giving them an amazing flavor. So, what are you waiting for? Just prepare the given recipes until I update you with some more easy-to-make Meyer lemon delicacies to satiate the taste buds of your family and friends.

In Canada, chicken pieces are usually deep fried and sweet sauce with the flavor of lemon is coated on these pieces. The popular version in Australia is cooked by crumbing large chicken pieces and basting them with some lemon juice. The chicken pieces are then baked in an oven. At times, people in Australia also prefer to coat chicken in the batter, which is further fried and finally covered with the lemon sauce.

Pollo al limone is the Italian version that involves roasting the whole chicken with some freshly squeezed lemon juice, white whine, mirepoix, and fresh thyme. I know that many of you must have had water in your mouth by now, so given below is a quick recipe of a barbecued whole lemon chicken.

Ingredients:

1 chicken (4 lb or 2 kg)
1 small onion, quartered
1/2 lemon
1/2 tablespoon or 2 ml salt
1/2 tablespoon or 2 ml pepper
2 teaspoons or 10 ml lemon rind, grated
1/4 cup or 50 ml lemon juice
1/4 cup or 50 ml vegetable oil
1/2 tablespoon or 2 ml fennel seeds, crushed

Directions: Remove giblets and neck from the chicken and pat it dry inside out. Place the half lemon and onion in the cavity. Sprinkle a pinch of both pepper and salt over the cavity. Now, tuck wings at the back and tie its legs with string. Stir fennel seeds, juice, oil. and lemon rind together. Put the remaining pepper and salt into this mixture and set it aside.

Further, set drip pan foil below one burner of the two burner barbecue. Or you may put in below the centre burner, if yours is a barbecue with three burners. Grease the grill and set chicken on it over the drip pan. Put the burner with the remaining heat to medium.

Brush lemon mixture onto the chicken. Close lid. Let it grill for at least 20 minutes. Brush with the lemon mixture again for around 60 minutes, when the meat registers the temperature of at least 85°C or185°F. Now, transfer the chicken to a platter or cutting board and let it stand for around 10 minutes before you start carving it. Congratulations! Your barbecue whole lemon chicken is ready to serve!

Do not resist the temptation anymore and get going with the hot and tasty chicken. I can almost bet you would be licking your fingers soon after. Watch out!

Here is the basic recipe. You may need to adjust the proportions depending on the number of people you are serving.

Ingredients:

3 pounds chicken, cut from whole fryer or separate pieces
1 teaspoon dry oregano
1/2 teaspoon dried rosemary
3 garlic cloves, minced
2 tbsp butter
1/4 cup sherry or chicken broth
1/4 cup lemon juice
Salt and pepper

How to Make: Wash chicken, pat dry and season with salt, pepper, oregano, rosemary, and 2 cloves of garlic. Rub seasonings into chicken. Melt butter in a skillet and add chicken to it. Fry until it turns brown. Transfer chicken to the crockpot and sprinkle with little rosemary, oregano, and remaining garlic cloves. Now, add sherry to the skillet and continue to stir until brown bits are loosened. Pour into crockpot.

Cover and cook on low (approximately 200 degrees) for 7 hours. Add lemon juice and cook for another one hour. Place chicken on plate or cutting board and remove the fat from the juices. Pour the liquid over chicken before serving. The liquid portion can be made into a thicker sauce by adding a little cornstarch if desired.

Now your absolutely delicious dish of Crockpot Lemon Chicken is ready to serve. Go ahead and enjoy it!

Some advantages of the slow cooking method when making crockpot chicken lemon are:

• Cooking for several hours allows flavors of your dish to be distributed in a better manner.
• With food cooked at lower temperatures, you minimize the possibility of burning your food which would otherwise stick to the bottom of the pan with overcooking.
• It’s a good cooking medium for making tough meat tender. Besides for lemon chicken, you can use this method effectively with beef stew, steak, or venison.
• The crockpot can definitely be used when you’re entertaining a large crowd or when you’re on holiday. Thanksgiving dinner can easily be done with crockpot while you’re busy with other things.
• Crockpot cooking is relatively convenient. You don’t have to constantly monitor it; just put in all the ingredients and set the temperature. You can work on other things while it cooks slowly and deliciously.

The flavor of lemon is due to the lemon zest that is used as an ingredient in its making. Lemon zest is the outermost yellow peel of lemon that comprises its essential oils. Limoncello is generally served chilled and often after the dinner in Italy as a great digestif. However, there is no hard and fast rule and you may enjoy it to refresh yourself on a hot afternoon as well or anytime you wish to have it. Apart from using it as a digestif or cocktail, you can also use this liquor to drizzle over fruit salad or ice cream.

Don’t worry! You need not travel to Italy to savor the taste of Limoncello. It is easy to prepare and you can make it at home by yourself. The foremost thing is to select the right lemons. It is preferable to use organic lemons and the ones that have smooth yet thick skin. This is because smooth skin of lemon allows you to zest lemons in a much easier way than most other lemons. Of course, it’s needless to say that whatever lemons you select should have any stickers removed before you actually use them in a recipe such as this.

The next step is to wash the lemons properly under hot water and dry them with paper towels. Now, you need to zest them and ensure that no pith or white rind part remains attached to their peel. Next, pour vodka in a gallon jar. Put the lemon zest in the jar and cover it. Store the jar in some cool place. Let it settle there for at least 10 days. The flavor of your Limoncello will improve if you let it stand for longer, up to a maximum of about 40 days.

Combine sugar and water in a pan and let it cook for around seven minutes. As the mixture gets thickened, allow it to cool and add it to the vodka mixture and lemon in your gallon jar. Let it cool again for the next 40 days.

Further, strain this mixture and discard the lemon zest. Finally, pour the mixture into bottles and let it stay in your freezer until you wish to serve it. You may simply add ice before serving or mix some tonic water to it for a refreshing lemonade beverage. If you wish to serve it after the dinner, amalgamate one portion of heavy cream to two parts of limoncello.

So, you definitely need to have a little patience if you wish to make limoncello at home, but most people find that it is ultimately worth the effort.

• 1 cup margarine
• 1/4 cup sugar
• 1 cup flour
• 1 cup powdered sugar + 1 tbsp
• 1/2 teaspoon lemon zest
• 1/2 cup lemon juice

Preparation:

Preheat oven to 350 degrees and lightly grease a shallow baking dish.

Mix together the sugar and margarine until smooth and creamy. Slowly add the flour, mixing well.

Press cookie dough firmly into baking pan and bake for 35 minutes.

In a small bowl, combine the powdered sugar, lemon zest, and lemon juice until smooth. Allow to sit for five minutes to thicken. Pour this glaze over the baked cookie dough.

Sprinkle the remaining one tablespoon of powdered sugar on top. Allow glaze to firm up in the refrigerator, then cut into squares or bars.

• 2 cups all-purpose flour
• 3/4 cup white sugar
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup margarine
• 1 lemon, zested and juiced
• 2 tablespoons poppy seeds
• 1/2 cup milk
• 1/2 cup water

Preparation:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.

Sift the flour, sugar, baking powder, and salt into a large bowl. Cut in margarine until the mixture is the consistency of large grains of sand. I like to use my hands to rub the margarine into the flour. Stir in poppy seeds, lemon zest, and lemon juice. Combine the milk and water, and gradually stir into the dry ingredients until the batter is moistened, but still thick like biscuit dough. You may not need all of the liquid.

Spoon 1/4 cup sized plops of batter onto the greased baking sheet so they are about 3 inches apart. Bake for 10 to 15 minutes the preheated oven, or until golden.

• 1 -14 oz package firm silken tofu
• 1/2 tsp vanilla extract
• 1 -8 oz package Better than Cream Cheese
• 2 tbsp cornstarch
• 2/3 cup sugar
• 1 -9 inch pie crust
• 1/4 cup lemon juice

Preparation:

Preheat oven to 350F. Place silken tofu and vegan cream cheese in the food processor. Process for 1 minute, then add sugar. Continue blending until smooth and no sugar granules remain, 3-5 minutes.

In a small bowl, combine lemon juice and almond extract. Whisk in cornstarch. Pour mixture into the food processor and mix until very smooth. Pour into prepared crust and bake for 45 minutes.

Allow to cool at room temperature for 2 hours, then refrigerate overnight. Serves 10.

• 2 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 2 teaspoons baking soda
• 1/4 teaspoon salt
• 2 tablespoons lemon zest
• 3/4 cup vegetable oil
• 1/2 cup fresh lemon juice
• 2 teaspoons vanilla extract

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a medium bowl, stir together the flour, sugar, baking soda, salt, and lemon zest. Make a well in the center and fill it with the oil, lemon juice, and vanilla. Stir everything together until it forms a dough. Alternatively, just put everything into the food processor and blend until dough forms.

Drop cookie dough by teaspoonfuls, about 2 inches apart, onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown. For a softer cookie, bake for only 7 minutes. Cool on racks, and store in an airtight container.

• 1 cup slivered almonds
• 4 tablespoons margarine or coconut oil, melted
• 4 tablespoons pure maple syrup
• 1 cup whole wheat pastry flour
• 1/4 teaspoon fine sea salt

Lemon Filling Ingredients:

• 415 milliliter / 14 fluid ounce can coconut milk
• 1 1/2 cups water
• 1 cup cane sugar
• 4 tablespoons agar flakes
• 1/8 teaspoon turmeric
• 1/2 cup freshly squeezed lemon juice
• 1 1/2 tablespoon finely grated lemon zest
• 2 teaspoons vanilla extract
• 1/4 cup arrowroot powder
• 1/2 cup plain soy yogurt

Preparation:

Preheat the oven to 180C/350F. Lightly grease a 23 centimeter / 9 inch tart pan that has a removable bottom with butter or coconut oil.

Spread the almonds on a baking sheet and toast for 8 minutes. Set the almonds aside on a plate to cool before grinding them to a fine meal in a mortar, food processor, or clean coffee mill.

In a bowl, combine the butter and maple syrup. Allow the mixture to cool slightly, then add the almond meal, flour, and salt. Stir well to combine.
Press the dough into the tart pan with moistened fingertips. Use your thumbs to press the dough into the fluted sides of the pan. There will be just enough dough to completely fill the pan. Prick the dough several times with a fork.

Bake for 20 minutes, or until golden brown. Transfer the tart shell to a rack to cool. Turn the oven off.

To make the filling, in a saucepan over medium heat, combine the coconut milk, 1 cup of the water, sugar, agar, and turmeric and simmer until the agar dissolves. Stir in the lemon juice, lemon zest, and vanilla. Raise the heat and bring to a boil.

Dissolve the arrowroot in 1/2 cup water, then stir into the saucepan and cook for 1 minute, or until the mixture thickens. Remove the pan from the heat and whisk in the yogurt until the mixture is creamy smooth. Pour the filling into the tart shell and cool at room temperature before refrigerating until firm and chilled, about 1 to 2 hours.