Best 3 Meyer Lemon Butter Recipes
In the realm of culinary delights, Meyer lemons, renowned for their captivating floral aroma and vibrant yellow hue, take center stage in a symphony of delectable recipes. Embark on a culinary journey as we explore a medley of extraordinary dishes that showcase the unique charm of this citrus gem. From the tantalizing Meyer Lemon Butter, a versatile condiment that elevates both sweet and savory creations, to the zesty Meyer Lemon Olive Oil Dressing, a vibrant accompaniment that brings life to salads and grilled vegetables. Delight in the aromatic Meyer Lemon Herb Roasted Chicken, where succulent chicken mingles with a medley of fragrant herbs, or indulge in the refreshing Meyer Lemon Sorbet, a palate-cleansing treat that bursts with citrus sunshine. Each recipe is a testament to the culinary magic of Meyer lemons, offering a symphony of flavors that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
ALASKA KING-CRAB LEGS WITH MEYER LEMON-MISO BUTTER
King-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Yield Serves 8 to 12
Number Of Ingredients 5
Steps:
- Bring butter to a simmer in a small saucepan over medium-low, skimming foam from surface. Remove from heat; let stand until milk solids sink to bottom. Slowly pour clarified butter into a small bowl, leaving milk solids behind; discard solids. Stir in miso and lemon juice. Serve crab legs, with warm butter mixture alongside.
CRISPY SKINNED CHESAPEAKE BAY ROCKFISH WITH HAYMAN SWEET POTATO, VIRGINIA COUNTRY HAM AND BLUE CRAB HASH, MELTED LEEKS AND MEYER LEMON BUTTER
Steps:
- Preheat oven to 350 degrees F.
- For the Meyer lemon butter: In a small saucepan, reduce the Meyer lemon juice until slightly syrupy. Stir in the heavy cream. Whisk in the cold cubed butter a few pieces at a time, not allowing the sauce to become cold or too hot to touch by hand. When all of the butter is incorporated, strain the sauce. If the sauce separates, pulse with an immersion blender to emulsify. Set aside and keep warm.
- For the hash: Bring a large pot of water to a boil over high heat, salt it generously. Trim the root end of the leek and halve lengthwise. Rinse very well under running water to flush out any grit trapped between the leaves. Slice leeks into 1/4-inch-thick pieces, put in a small strainer and dip in the boiling water. Cook until just tender, about 3 minutes, then plunge strainer and leeks in an ice water bath to cool. Drain and pat dry leeks, set aside. Repeat this procedure with the diced sweet potatoes, blanch until almost tender, about 3 minutes, then cool in the ice bath. Drain and pat dry, set aside.
- In a large skillet, melt the butter over medium heat. Add the blanched Hayman sweet potatoes leeks, sweat until very tender about 3 to 4 minutes. Add the leeks continue to cook until heated through. Add the crab and country ham, stirring gently until heated through. Add the fines herbes at the last minute. Season, to taste, with salt and white pepper. Set aside and keep warm while you prepare the fish.
- For the rockfish: Score the skin side of the fillets with a sharp knife, taking care not to cut too far into the flesh of the fish. Season with salt and white pepper. Heat a large skillet over medium-high heat, and add the clarified butter. Add the rockfish skin side down, sear until skin is golden and crisp, about 2 to 3 minutes. Flip, add the butter and thyme and bake until just cooked through, about 3 to 4 minutes.
- In a bowl or plate, drizzle the warm Meyer lemon butter in a circle just inside the rim. Gently place the warm blue crab hash in the center of the plate. Place the rockfish on top of the hash with the crispy skin side up. Garnish with Meyer lemon segments or slices, if desired.
MEYER LEMON BUTTER
Keep this lemon-spiked butter on hand for slathering onto warm scones or fresh biscuits.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Stir together butter, lemon zest and juice, sugar, and 1/4 teaspoon salt.
Tips:
- Use unsalted butter for the best flavor and to prevent the lemon butter from becoming too salty.
- Zest the lemons before juicing them to get the most flavor out of the fruit.
- Strain the lemon juice to remove any pulp or seeds.
- Add the lemon juice and zest to the butter gradually, tasting as you go, to adjust the flavor to your liking.
- If you don't have fresh thyme, you can use 1/4 teaspoon dried thyme instead.
- Store the lemon butter in an airtight container in the refrigerator for up to 2 weeks.
- Use lemon butter to flavor chicken, fish, vegetables, or pasta.
Conclusion:
Meyer lemon butter is a versatile and flavorful condiment that can be used to add a bright, citrusy flavor to a variety of dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks. With its creamy texture and tangy taste, Meyer lemon butter is a great way to add a touch of elegance to your next meal.
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