Lemon Love Notes - Food Adventures In Western North Carolina! Blog at Allrecipes.com - 264781

Food Adventures In Western North Carolina!

Lemon Love Notes 
Jan. 20, 2012 12:07 pm 
Updated: Feb. 6, 2012 4:40 am
On a recent unexpected trip back to Texas for a family funeral, we made a "find" at our house (that's up for sale!).  Despite the horrible drought in the Houston area,  our Meyer lemon tree had a HUGE lemon on it.  Meyer lemons are so sweet, very floral, and not very acidic.  And they just happen to be my husband's favorite!  So we dutifully tucked it into our luggage and I came home and dug out the recipe I had a created a number of years ago for one of his favorite desserts.  Since lemon juice freezes well,  when I find lemon on sale, I freeze the juice in 2/3 cup batches just for this recipe!  Husband named them Lemon Love Notes years ago!  The photo below shows a Meyer lemon on the left with a full size Sunkist orange on the right...Meyer lemons are also HUGE!
Lemon Love Notes
1 1/4 cup unbleached flour, preferably organic
1/2 cup confectioner's sugar
1/2 teaspoon kosher salt
8 Tablespoons unsalted butter, cut into 16 pieces
1 Tablespoon fresh lemon zest

7 egg yolks, plus 2 whole eggs
1 cup granulated sugar
2/3 cup Meyer lemon juice
2 Tablespoons fresh lemon zest
4 Tablespoons unsalted butter, cut into 8 pieces
3 Tablespoons heavy cream
Additional confectioner's sugar for dusting

Preheat oven to 350 degrees.  In a food processor, pulse flour, sugar, salt, butter and lemon zest until the mixture resembles cornmeal.  Lightly spray a square 8x8 pan with cooking spray, making sure that you get the spray into the corners.  Lightly press the mixture into the pan...use the bottom of a glass or measuring cup to really get the mixture pressed down.  Refrigerator for 12-20 minutes to rechill the butter...it will make the crust "crisper."  Bake at 350 degrees for 15-20 minutes or until light gold in color.  Remove from oven.

While the crust in cooking, mix the egg yolks and whole eggs together in a mixer with the sugar, lemon juice and  zest until thick and creamy.  Transfer to a medium saucepan and cook over low heat, adding the butter 1/2 piece at a time.  Stir constantly until it thickens and coats the back of a spoon.  Remove from the heat and stir in the cream.  Pour over the hot crust and return to the oven.  Bake 10-15 minutes until just set in the center...don't over cook.  The center will still be slightly moist.  Allow to cool completely before cutting.  Once completely cool, sift confectioner's sugar over the bars and serve! 

Meyer Lemon!
Photo Detail
Jan. 20, 2012 12:11 pm
I am not sure why But I Have always liked Lemons, Grapefruit, Oranges, and limes. I drink the juice so much it does cause me some problems with the Acid and digestion system. I only had one glass of Orange juice yesterday. I use to go thru A gallon a day (mostly grapefruit juice). Never had a "Meyer lemon"
Jan. 20, 2012 1:01 pm
Great blog and a keeper of a recipe too!
Jan. 20, 2012 2:12 pm
I have never come across Meyer lemons in our stores, I will have to track one down. Your recipe looks really yummy.
Jan. 21, 2012 7:10 am
A friend and neighbor has a huge Meyer Lemon tree. It is loaded and she shares freely. They make the best lemonade.
Jan. 21, 2012 7:26 am
King: Be careful with grapefruit juice it interacts with several medicines, mostly high blood pressure pills. Very bad combo. We need you to be at your best to do all that great research.
Jan. 21, 2012 11:02 am
Thank you everyone for your comments! Yes, covergirl, you are right about grapefruit interacting with alot of meds...when we lived in Texas our next door neighbor had a 30' ruby red grapefruit tree that had HUNDREDS of huge grapefruit yearly and darn! He was on a medication that interacted with his own grapefruit. So I made sure he got as many fresh tomatoes from our garden that he could eat! Miss that grapefruit tree...oh, and him! And kingsparta...you might look for Meyer lemons...I believe they are lower in acid than regular lemons and might not give you the same problems. Again, thanks everyone!
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About Me
I'm the former owner of Mint Condition Herb Farm, an organic herb nursery, gardening shop and cooking school in Seabrook, Texas. In July my husband and I moved from Texas to Asheville, North Carolina and began a whole new adventure...farmer's markets are everywhere and small farms are just down the road. it's a cooks paradise! I'm found every Saturday am at the UNC Farmer's Market picking what's fresh for our meals the next week!
My favorite things to cook
Chicken, seafood (NC seafood is awesome!), & I'm experimenting constantly with Shrimp & Grits. With so much local organic produce I'm canning, dehydrating and freezing as much as possible for the coming winter. Love to bake bread, any kind of bread. We no longer eat turkey though...we have huge flocks that wander our yard and it would seem too much like eating a pet! Guess it will be ham for the holidays this year!
My favorite family cooking traditions
Cinnamon sticky buns during the Texas/A&M grudge match at Thanksgiving! Chicken Noodle Soup with Fresh Rosemary and Homemade Chocolate Chip Pecan Cookies for whenever my husband isn't feel well!
My cooking triumphs
I catered lunch and snacks for the cast and crew of a History Channel documentary on The Making of the Alamo and even got screen credit! Having written 3 cookbooks (San Bernard River Recipes) that are now out of print, I'm working on Mint Condition Herb Farm's new cookbook! And hoping that will be my future cooking triumph! I'm also a former food writer and restaurant reviewer for the Houston Chronicle.
My cooking tragedies
My first loaf of bread...my boyfriend (now my husband of 34 years!) went around knocking on neighbor's doors with it, it was so hard!!!! I've gotten much much better he says!
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