Meyer lemons are a seasonal favorite that inspire the most decadent yet delicate recipes.
Oh, how I love these special lemons. They are so much much less acidic-tasting than conventional lemons...less tangy. But this sauce, made from the rind and the flesh, is quite concentrated and vibrant. The result is a sauce as visually stunning as it is delectable. Pair with fish, seafood, chicken, vegetables, pastas, and grains.
Equipment: cutting board; peeler or paring knife; chef's knife; small sauce pan; slotted spoon; blender
Ingredients:
3 Meyer Lemons 1 tablespoon olive oil
1 tablespoon agave
1/2 teaspoon kosher salt
1. Cut the rind from the lemons using either a peeler or paring knife. Lay the pieces of lemon rind flat on the cutting board and cut away the white pith, holding the knife parallel to the cutting board (see photos below). Cut away the white pith from the lemons. Cut the lemons in quarters and remove the seeds. Set the lemon flesh aside.
2. Place the trimmed rind in a small sauce pan and cover two inches with water. Bring to a boil and simmer for 5 minutes. 3. Remove the rind from the water and place in a blender along with the reserved lemon flesh. Add 2 tablespoons of the lemon water from the sauce pan* along with the, olive oil, agave, and salt. Process until smooth, and uniform and light in color. Set aside.
Reserve the Meyer Lemon Rind Water for Steaming Vegetables
A real cook never wastes a thing! Do not discard the remaining water you used to boil the Meyer lemon rinds. Drink it as a delicious tisane, or just add a steamer basket to the pan as it is and steam some vegetables. They will be lemon-scented in the most subtle and aromatic way ... a real treat!
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