When I was at Costco before Christmas and spotted for the first time an abundance of Meyer lemons—and on sale, too!—I snagged a couple of bags before going back a day or so later to buy even more bags. A bit over-the-top might this enthusiasm have been, but as I look back over the last couple of months, I can't say any regret has surfaced to tinge reflection on my shopper's decision-making.
The various sweet treats made with all that good Meyer lemon juice were catalogued across many blog posts from December through February, but I sort of wanted a consolidated entry to bring them all together, given that I am at last at the end of this season's bounty of them. Here we go:
There was ice cream, and there were crinkle cookies. There were shortbread lemon bars here, and again here. I could not restrain myself from making lemon pudding cake with that sweet juice. Braided lemon bread was made once and then, by popular demand, made again. I snuck in one lonely batch of absolutely incredible Meyer lemon pudding. The lemon cheesecake with Biscoff crust was also quite stunning. More Meyer lemon ice cream, with shortbread cookies, extended the ride on this lemon train. And so well-suited to the Atlantic Beach pie recipe were those Meyer lemons that I managed to make not one, not two, but three of them.
And then, with the very last of the juice at the very end of February, one final Meyer Lemon Atlantic Beach Pie:
That's the full run-down, and a fine set of culinary sweet memories it holds!
"One Phenomenal Pie: Atlantic Beach Pie," from Chef Bill Smith. Published in Our State Magazine, May 2014. Also featured in "Found Recipes" on All Things Considered from National Public Radio, broadcast April 13, 2013.
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