Meyer lemons grow year-round in our garden in Sausalito.   They seem to really thrive on the weather here.  Meyer lemons are a cross between lemons and oranges and have a mild flavor that is sweeter than most lemons, such as Eurekas.   I use them in both sweet and savory dishes.  They are extremely versatile and highly fragrant.  A bowl of Meyer lemons sitting on your countertop with give a delicate, citrus fragrance to your kitchen.

One of my favorite ways in which to use Meyer lemons is in this Meyer Lemon Pecan Brown Sugar Shortbread recipe.  This recipe is so simple yet memorable and delicious.  This makes a fantastic pairing with a double cappuccino or espresso.

2 sticks (1 cup) butter, at room temperature + 1 teaspoon for pan
2 cups plain unbleached flour
¾ cup brown sugar, packed
1/8 teaspoon fine sea salt
1 Tablespoon cornmeal
Zest of 2 Meyer lemons
½ cup toasted pecans, coarsely chopped

You will also need:
Large casserole or baking dish (approx. 13×9×2”)
Microplaner or zester

Preheat the oven to 325 degrees Fahrenheit.

Butter the baking dish with 1 teaspoon butter. Set aside.

Cream the butter and sugar together in the mixer at medium speed until they are fluffy, about 2-3 minutes. Reduce the speed of the mixer and add the flour, salt and cornmeal. Mix until just incorporated. Stir in the zest and the toasted pecans.

Pour the mixture (it should still be crumbly, but moist) into the prepared baking dish. Press it down with your hands until it is even in the dish. Make decorative patterns with the prongs of a fork, if desired. Bake for approx. 30 minutes, until golden brown.

Remove the pan from the oven. Let the shortbread cool for about 5 minutes. Loosen the sides of the shortbread from the dish and cut into pieces. Do not remove from the pan for another 15-20 minutes, when much cooler and set. Remove carefully from the baking pan. Eat immediately or store for up to three days in an airtight container.

Makes about 2 dozen squares.

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