When Life Gives You Lemons...

Meyer Lemons
Lemons are a favorite of mine.  I love anything with lemon flavor.  Lemons make dressings, drinks and desserts wonderful.  Myer Lemons are my most favorite.  When I see them at the market, its something that I can't pass.  I first fell in love with them when trying out a recipe for Shaker Lemon Pie.

lemons soaking in sugar
Shaker Lemon Pie is a double crusted pie that uses every bit of the fruit. You begin the process by soaking thinly sliced lemons in sugar for 24 hours before making a simple pie containing eggs, butter, and salt along with the lemons.  It is sunshine on a plate.  Once you have had it, you will dream about it.  It is not for the faint at heart when it comes to calories.  Just make it for a crowd and enjoy a slice and go on about your business.

Meyer Lemon Pie
2 large Meyer Lemons or 4 small lemons
2 cups sugar
1/4 tsp salt
4 eggs, beaten
4 tbsp. butter, melted
3 tbsp. flour
pie crust for a double crust - I used 1 box of Pillsbury Refrigerated Pie Crust

I refrigerate my lemons the day before slicing to make it easier.  You can slice on a mandolin.  But make sure you have thin slices of lemons.  Place in a non-reactive bowl.  Add sugar.  Stir and cover.  Let the lemons soak for 24 hours.  Do not rush this!

Completed pie with vent slits
The next day, you will bake.  Preheat the oven toe 425 degrees.  Add the salt, eggs, butter and flour.  Pour into the crust.  Top with the second layer and crimp the edges.  Finally, place venting slits into the top.

Bake at 425 for 30 minutes.  Reduce the heat to 350 degrees and bake for 25 to 30 minutes more.  Cool and serve slightly warm or at room temperature.

Shaker Lemon Pie will quickly become a favorite.  It is as simple as it is delicious.  But don't stop there!  What else can you do with a basket of Meyer lemons?

Salt and lemons for
This year, I have heard Lynn Rossetto Casper talk about preserved lemons on her show the Splendid Table.  Given my love of lemons, I decided to give it a whirl.  Its a simple process of putting lemons into a jar with salt for a few weeks and using them over time to add to dishes and salads.  Its so simple that its a shame not to at least try this!

So what does one do with preserved lemons.  Well, the Splendid Table and lots of other blogs can help you with that.  One of my favorites is a kale and farro salad.  The lemon adds a brightness and lift that is like none other.

Farro Salad
1 cup of farro, cook based on the packaged directions.  This will serve as the base to your salad.  From here, you can add any combination of ingredients that work well together.

Mediterranean Farro Salad Seasoning
1 zucchini sliced in half, and thinly sliced
1 cup of grape tomatoes cut in half
chopped basil to taste
olive oil
preserved lemon to taste
salt and pepper to taste

Kale and Farro Salad
Kale Farro Salad Seasoning
2 cups of baby kale chopped
1/4 cup parsley chopped
mint to taste
2 ounces of crumbled feta
Preserved lemons in salt
preserved lemon to taste
olive oil
salt and pepper

To make this salad, cook the faro and add whatever seasoning you like.  The preserved lemons are a great addition to salad and give it a bright punch!

Add some sunshine to your life with lemons.  They aren't just for table water or squeezing over salads.  They season and add something to lots of recipes.  And finally, don't skip the lemon if a recipe calls for them.  Trust me on that one.  They accomplish more than you think.  Keep a bag or basket in your fridge.  You will never run out of uses for them.

Have a great week!  Make something delicious with the lemons in your life!

1 comment

  1. What is a non-reactive bowl? The lemon peel isn't bitter or chewy?


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