|Candied Meyer Lemon Slices, draining|
Once the recipes I made were done with, I had 5 of the Meyer Lemons left from the little bag. What to do with them? I hated to have them go bad. They were so pretty, too. I saw somewhere in someone's blog that they sliced Meyer Lemons thinly and boiled them, rind and all, in a simple syrup, making "candied" Meyer Lemon slices. Simple syrups are generally equal parts water and sugar. I wondered if the rind, thin though it was, would be edible with the short 15 to 20 minute boil in the syrup? I gave it a try, thinking at worst, they would be bitter. At best, they would be bright and sweet. I sliced the lemons as thinly as I could. They had numerous seeds, so clean slices toward the center of the lemons were difficult; full of holes.
I made a simple syrup that erred on the sweeter side, just in case, using 1 cup of water and 1 1/4 cups sugar. I brought the sugar and water to boil and stirred to melt all the sugar, then added the lemon slices and simmered them gently for 20 minutes. I set a large cookie cooling rack and across the sink, took the slices of lemon out and set them on the rack to drain. Once cooled, I tasted a couple of slices. They were bright, still just a little bitter, but definitely sweet enough to enjoy. Another great side benefit is the Meyer Lemon flavored simple syrup; it makes a lovely lemonade, very quickly!
|Meyer Lemon & Almond Pound Cake, adorned with candied lemon slices|
|Sparkling sugar showing on the ridges of the cake|
Meyer Lemon & Almond Pound Cake
Makes one bundt or ring mold
2/3 cup candied Meyer lemon slices, finely chopped
2 cups all-purpose flour
1 1/2 cup almond meal/flour
1/4 cup cornstarch
1 teaspoon salt
3 sticks unsalted butter, room temperature
8 ounces cream cheese, room temperature
2 cups sugar
1 teaspoon almond extract
Preheat oven to 325 degrees (300 if on Convection). Grease a bundt or ring mold and set aside.
In a bowl, sift or whisk together the flour, almond meal, cornstarch and salt; set aside. In a mixer bowl, cream the butter and cream cheese, then add the sugar and beat well. Add the almond extract, then the eggs, one at a time, beating well after each addition. Fold in the flour mixture, and then the chopped candied lemon. Pour the batter into the prepared mold and bake for about 1 3/4 hours, or until a toothpick inserted in the center comes out with only a few moist crumbs. Cool for 10 minutes, then turn over onto a plate to serve. Use any remaining candied lemon slices to decorate the cake.
|Dense, moist and studded with candied lemon|
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.