Let’s talk about Meyer Lemons. Have you ever had them before? I’ve had them in several dishes but I’ve never been able to find them in my small town. However, my local market has been getting different produce and a better variety so I had high hopes this year. Turns out I was right to have high hopes because when I walked in last week they had a ton of Meyer Lemons!
So what’s the big deal about Meyer Lemons? It’s really a cross between a traditional lemon and a mandarin orange. They are smaller then regular lemons and have a dark yellow to orange color. The insides have a dark yellow pulp instead of the light yellow pulp regular lemons have. The last major different is the Meyer Lemons are much sweeter then traditional lemons which makes them a great choice to brighten up salads.
Once I had a bag of these lovelies in my cart I started thinking of all the delicious things I could make with them. I remembered looking at a Meyer Lemon Panna Cotta recipe and decided to start with that. The panna cotta is rich and silky and the Meyer Lemon marmalade on top is sweet and tart. It’s a perfect match for dessert and for this weeks Sunday Supper which is all about Easy Spring Recipes.
I’ve never made panna cotta before. As I was making it my husband kept calling it flan. I tried to tell him that it was a totally different dessert but he still called it flan. The panna cotta was easy to make. It’s basically an Italian custard so it’s made with milk and eggs on a stove then poured into individual molds and refrigerated to firm up.
After the panna cottas were in the refrigerator I started on the Meyer Lemon Marmalade. It’s a simple combination of Meyer lemon zest, juice, and sugar. It gets pretty thick on the stove and then it needs to be refrigerated as well.
Once everything was cooled I poured the marmalade on top of the panna cotta and it was time for dessert! I absolutely loved the combination of the silky vanilla panna cotta with the sweet and tart Meyer Lemon marmalade. Not only do they compliment each other nicely, it makes for a really pretty dessert. The marmalade is a gorgeous yellow color and really is the star of this dish.
- ⅔ c. whole milk
- 1¼ t. unflavored powdered gelatin (one packet)
- 1¾ c. heavy whipping cream
- ⅓ c. sugar
- Peel from one Meyer Lemon
- 1 vanilla bean
- Zest from two Meyer lemons
- ¼ c. fresh Meyer Lemon Juice (about two lemons)
- ½ c. sugar
- To make the panna cotta pour ⅓ cup of milk into a medium bowl and sprinkle with the gelatin. Allow to soften for 10 minutes.
- Meanwhile, combine the cream, sugar, remaining milk, and lemon peal in a large saucepan. Cut the vanilla bean in half lengthwise and add to the pan.
- Bring the cream mixture to a simmer over medium heat and whisk until the sugar dissolves. Remove from heat and let steep for 10 minutes.
- Bring the cream mixture to a simmer and add in the gelatin mixture. Stir until dissolved. Remove from heat and remove the vanilla bean and lemon peel.
- Divide the cream mixture among 4 ramekins and chill, uncovered, until set. This will take at least 4 hours.
- To make the marmalade combine the lemon zest, lemon juice, and sugar in a small saucepan. Bring to a boil, stirring occasionally, and boil for 10 minutes or until mixture thickens and reaches 220 degrees.
- Remove from heat and transfer to a small lidded glass jar. Refrigerate for at least 2 hours.
- To serve spoon the marmalade over top of the panna cotta and serve with a spoon.
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm
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