Been a bit quiet around here! My apologies. It isn’t exactly as though I haven’t been making useful food. I am back in a period of jam-packed days and short trips away from my family, so I have been cranking out useful food galore, like pots of beans (this time with some sofrito which I found waiting like buried treasure in the deep recesses of the freezer) and big stews and little bowls of hardboiled eggs which are keeping us fed, to a degree, but are not particularly photogenic or terribly inspiring items to write about.
Sometimes, if it’s terrible inspiration one seeks, one has to look a little ways beyond useful nutrition. I was nudged out of my kitchen doldrums today by the gift of some tired lemons; maybe it was our compatible states of not-dewy-freshness that moved me. What happened is that my friend René caught me fondling some of the Meyer lemons on her counter while she was making me some tea. I thought her back was turned, it’s true, but I was just sniffing them and meant no harm, felt no larcenous urges to speak of. Regardless of my indisputable innocence, she immediately grabbed a bag and began loading the lemons into it. “My sister sent them from California,” she said. “I’m going out to see her on Wednesday and won’t have any time to do anything with them before I leave, and Lord knows she’ll be sending me home with more.”
Maybe people in California throw away tired lemons. I read recently that a mature lemon tree can produce a thousand or more in a single season, and my friend Laura, who lives in a grove of the fecund little monsters, says this is a severe underestimation. Here on the scurvious East Coast, where a person can be asked to pay upwards of two dollars for a lemon, we are not composting lemons, shriveled or otherwise. We look no gift-lemon in the mouth.
Lemon what, though? Lemon curd, maybe. These were too far gone for preserved lemons. The musical phrase ‘lemon caramel’ came to me, and I checked to confirm that what I thought might be my own idea had in fact occurred to numerous people before me (the primary function of the internet). Indeed it had. It had occurred, for example, to Martha. But three tablespoons of lemon juice was not going to get me very far through this bag. Plus, as you may have surmised, I very rarely find myself saying, ‘that was a little too lemony for my tastes.” Half a cup did the trick, cutting the sweetness nicely.
What are the uses of this not very useful food? Well, it’s definitely not what’s for dinner. But persons of my acquaintance have been seen drizzling it on bread, on ice cream and off of spoons into their mouths directly. On a simple little cake or some sticky buns it would be heaven. Caramel is magic–simple and mysterious and quick–and magic is always good, and bound to be useful.
Meyer lemon caramel
adapted from Martha
- 1 c sugar
- 1/4 c water
- 1/2 c fresh Meyer lemon juice
- 3T unsalted butter, diced
- 1-2 T finely grated fresh zest from those lemons
In a heavy saucepan, combine the sugar with the water and heat over medium heat, not stirring, until the mixture comes to a boil. Turn the heat down a bit and continue to cook, swirling the pan from time to time, until the mixture is a medium amber in color. Remove from the heat and dump in the lemon juice and the butter. Spitting and hissing may occur, so don’t peer into the pot. Stir like mad. Return to the heat, stirring and stirring this time, until it is quite smooth and has returned to a low boil. Off the heat again; stir in the lemon zest, and pour into a glass jar or bowl. The mixture will thicken as it cools. Mine was honey-like in consistency once it reached room temperature, and therefore quite compatible with people dipping into it all day long.
No joke, I am knee deep in Meyer lemons myself! My friend in Florida recently sent me home with as many as I could fit in my car. I’m juicing, freezing in ice cube trays, zesting, saucing, etc. I have even given many to family. Such a precious gift, though, not to be wasted! Hope you’re taking care of yourself in all your busyness
Of course you are making some preserved lemons, right? And some lemon curd, which freezes really well, right? And zesting all the lemons you are juicing so you can freeze or air-dry the zest, right? Oh, damn. I think I better just come over.
I have fresh Meyer lemons, tired Meyer lemons, widowed, divorced, & recently married Meyer lemons, fresh Eureka lemons, Eureka lemons that are seducing the oranges in a way shameful to behold, Eureka lemons that are running for public office, and one Meyer lemon that appears to be 106 years old so I’m incredibly grateful for this recipe.
Stay on the phone with me, OK? Help will be right there.
LOL–thanks for the laugh. (And I am ever so jealous…)
Oh you cracked me up!!!!!!!! We all, lemon lovers….need serious therapy. This is what the Dr recommended. Thanks so much Janet.
Wicked temptress!
Stick that in your hot toddy!
[...] I just got a box of Meyers from California and several pounds are destined for this Meyer lemon caramel. [...]
What a lovely idea! Meyer Lemon Caramel!
Just in case you don’t have a lemon tree, I have 40. Consider me your personal lemon orchardess! http://Www.lemonladies.com
That’s pretty racy stuff to put in a comment. You speak my language!
[...] recipe for Meyer Lemon Caramel is not mine and I’ve not yet tried it (but I plan to). However, when it comes to delicious [...]
Lemon caramel, what a great idea! But my syrup only got the tiniest bit tan — never amber. Then it dried up to a white crust of sugar on the bottom of the pan. I’ve made traditional caramel before, so I rehydrated it, and made it Julia Child’s way — COVERING the pan. The condensation keeps the syrup from drying out. Delish! Going to have it on pancakes tomorrow.
See my site for how to use lemon zest to make your own lemon extract!
So odd! Glad you found a workaround. Thanks for writing, and for the tip!
[...] own juices and can go in the fridge to become amazing (hopefully). What is amazing definitely is Lemon Caramel sauce and Lemon Curd. I made two batches of each, the first was 95% Jess’s tutelage, but the second [...]
Shock. You are me. Or I am you? Either way – I totally adore you, this post, and your writing. Just for the record.
I thought I was a culinary genius, that I was the original ‘creative’, till I googled and saw others had gone before me.
My chunky meyer lemon sauce is cooling now. Rather than zest and juice, I blitzed up a whole lemon, sans seeds….and added that in. I considered gilding the lily with some creme fraiche, but i relented and left it as is. Thank you!!!!!!!!!
[...] Janet and I – twins in our desire for Meyer Lemon [...]
[...] lemon caramel. I think I linked to Janet’s version back in January when she posted it, but a reminder is always [...]
[...] lemon caramel. I think I linked to Janet’s version back in January when she posted it, but a reminder is always [...]