The Meyer lemon tree is full of lemons. In years past, the crop yield has supplied me with enough lemons for baking and vinaigrette making. This year however, I think I am going to have to get creative in order to make use of the abundance. One thing I am planning is to make limoncello, the Italian digestif. But that uses just the zest, so I need to figure out what do do with all the juice. I guess lemonade will be the house beverage at Fartwood Manor for a while.
Yesterday I made these totally awesome Meyer Lemon Cranberry Scones. They don't look too scone-like and the texture is more cake-y than what traditionally passes for a scone. Not too sweet and full of lemony zest and a nice tang from the cranberries. Be warned--the dough is REALLY wet, so make sure to have your board and hands covered in flour when you pat it out. It will be a mess, but totally worth it. Remember not to work the dough too much or else you will end up with tough scones. I used the leftover egg white to glaze the tops and next time I make these I will sprinkle a little sanding sugar on top for a little sweet crunch.
I also made some devilled eggs.
I also made some devilled eggs. 
3 comments:
mmmm, those deviled eggs look delicious!
Deviled eggs...mmmmm....
Oh, and I bought Meyer lemon olive oil from one of those expensive olive oil places...love it!! :)
How do you make your vinagrette??
GR--they ARE delicious! I think I ate about 4.
MHP--I'll bet that olive oil would be great on caprese salad next summer. vinaigrette=1 tsp dijon, 2T lemon juice, 4T olive oil (or so) s+p. You can work out the ratio to your taste.
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