Meyer Lemons —A California Favorite

California Grown Meyer Lemons

The Meyer lemon owes its presence in the U.S. to an USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin skinned, lemon-orange citrus cross, which became the Meyer lemon, named in his honor. Continue Reading →

January Featured Produce: Meyer Lemons

The Meyer lemon owes its presence in the U.S. to an USDA agricultural explorer named Frank Meyer, who discovered it in 1908 during one of his expeditions to Asia to collect new plant species. Among the 2,500 plants he introduced to the U.S. was the unusual thin skinned, lemon-orange citrus cross, which became the Meyer lemon, named in his honor. Continue Reading →

Lemon Crumb Muffins

The original recipe for these muffins came from a clipping from the magazine, Taste of Home. These muffins are an old family favorite with their zingy-lemony taste and cake-like texture. The batter will last several days in the fridge, so you can bake muffins “as needed” during the week.

INGREDIENTS:

6 cups all-purpose sifted flour
4 cups sugar
3/4 teaspoon baking soda
3/4 teaspoon salt
8 eggs
2 cups sour cream
2 cups butter, melted
3 tablespoons grated lemon peel
2 tablespoons lemon juice

TOPPING
3/4 cup all-purpose flour
3/4 cup sugar
1/4 cup cold butter, cubed

GLAZE
1/2 cup sugar
1/3 cup lemon juice

METHOD:

Preheat oven to 350°. Line muffin tin with paper liners.

In a large mixing bowl, whisk together flour, sugar, baking soda and salt.

In another bowl, combine the eggs, sour cream, butter, lemon peel and juice. Stir into dry ingredients just until moistened.

Fill muffin cups three-fourths full.

In a small bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter in muffin tins.

Bake at 350° for 22-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.

In a small bowl, whisk glaze ingredients. Drizzle glaze over warm muffins.

YIELD: Makes 24+ standard size muffins

How to Make Fresh Lemonade

Citrus lemonade

INGREDIENTS:

1 cup sugar
2 cups drinking water
6-7 lemons
6 cups cold drinking water
1 cup drinking water
Reserved lemon rinds
Optional: Fresh mint sprigs

METHOD:

Combine 1 cup sugar and 1 cup drinking water in small saucepan and bring to a boil, stirring constantly until sugar is dissolved. Remove from heat and allow to cool completely.

Squeeze juice from lemons into a bowl, reserving lemon rinds. Strain lemon juice into a large pitcher. Stir in cooled sugar-water mixture and 6 cups cold drinking water and chill.

Bring 1cup drinking water to the boil. Place lemon rinds in a bowl and add boiling water. Let stand until water is cold. Discard rinds. Add water to pitcher and stir well.

Refrigerate until well chilled.

VARIATION: For a refreshing lemon-mint flavor, add small bunch of mint to the lemon rinds, then pour over boiling water. After mixture has cooled, strain and add to lemon juice mixture. Garnish with fresh mint sprigs.

YIELD: 2-1/2 quarts