Is there anything that wakes the taste buds up quite like lemon? Our citrus trees have once again produced healthy crops and for one, our "Improved Meyer Lemon Tree" is filled with yellow orbs of sunshine. The plus side is that it's highly unlikely we'll suffer from scurvy anytime in the future.
Of course we've been busy making good use of them - we've already got a double batch of limoncello brewing, and with the big guy away for dinner most of the week, I thought I'd take the opportunity to try some new recipes - new to me at least. My experimentation made use of a full dozen and I'm left with about 2 cups of juice to use or freeze in the next couple of days. That's on top of the two gallon bags of lemon juice cubes I have in the freezer already from making a double batch of limoncello. Not to brag, there's still at least 40 lemons left on the tree. Do we hear a cheer for another batch of booze?
By the way, Meyer Lemons are a cross between a lemon and a mandarin orange. "The fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, coloured a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka grocery store varieties. The pulp is a dark yellow..." As you can see from this photo, the rind of a really ripe Meyer is quite orange in color, but it does taste like lemon. Honestly ...am I making any sense?
Anyway, I digress. Mary at One Perfect Bite posted a gorgeous lemon pound cake the other day that I just had to try. To say that it has a "hint" of lemon flavor is putting it mildly because it makes use of a quarter cup of grated rind and juice and it has a lovely dense but tender crumb. It's also moist as all get out. I won't go into it because I didn't change one thing so instead I'll send you directly to her site so you can print off the recipe (see link above). It is more than worth making as is everything the talented lady posts on her blog.
While the cake would be lovely with blueberries or another fruit we all know I have a fondness for ice cream. After all, I've got to make good use of my new ice cream maker, don't I? I did some searching and found a recipe on-line for a Lemon Gelato that as luck would have it, made use of a full 3/4 cup of juice and a 1/4 cup of grated rind. Of course I made a couple of adjustments to it, enough that I feel confident the cyber police won't shut me down if I share it so here you go.
You may want to note that it's absolutely perfectly creamy and wonderful about 2 hours after it comes out of the ice cream maker and hits the freezer, but gets quite hard and a little grainy after that which is all good because it means you don't have to wait too long to have a taste. OK, I admit I've had more than two bowls! It has some powerful pucker power, enough that you might be uncomfortable whistling Dixie after eating it, but is it rich and tasty? You betcher lemon yellow boots it is!
Lemon Gelato (adapted from Taste of Home)
1 cup milk
1 cup sugar
2 eggs plus 1 yolk, lightly beaten
1/4 cup grated lemon rind
3/4 cup fresh lemon juice
2 cups heavy whipping cream
2 tablespoons Limoncello (optional)
Combine milk and sugar in a small pot and bring to a simmer, stirring constantly. Do not allow to boil. Whisk slowly into egg yolks, and then return the mixture to the pan. Add lemon rind and cook stirring constantly over low heat until mixture reaches 160 degrees and coats the back of a metal spoon. Stir in lemon juice. Put custard mixture through a wire mesh strainer into a metal bowl and place in freezer for 15 to 20 minutes, stirring every 5 minutes or until cool. Remove from freezer, stir in whipping cream and Limoncello. Cover and refrigerate overnight. Transfer to an ice cream maker and process per manufacturers directions (mine took 17 minutes). Transfer to an air tight container and freeze for 2 hours before serving. Makes 1-1/2 quarts. Download Lemon Gelato
June, I'm so glad you enjoyed the cake. It is one of our favorites. Thanks you so much for the link back to my blog. It really is appreciated. Have a great day. Blessings...Mary
Posted by: Mary | 01/25/2011 at 07:49 AM
My pleasure Mary. Your blog is one of my favorites!
Posted by: June | 01/25/2011 at 08:19 AM
Love lemon! Not much lemon to be found down here south of the equator - they are more fond of limes... I am so glad your trees are happy and producing for you!!! - Love the fact also that you keep making ice cream in the dead of winter - my kinda lady!
Posted by: Nanan | 01/25/2011 at 12:24 PM
You can count on my making ice cream any time of year Lea. Of course our "dead of winter" is a cool high 60's low 70's right now. LOL ...and I'm complaining?
Posted by: June | 01/25/2011 at 12:28 PM
Mmm so delicious. I'm not sure I could be patient enough to wait until the ice cream is churned. I could eat the lemon curd right away :)
Posted by: Jackie (Phamfatale.com) | 01/25/2011 at 01:27 PM
Jackie - I agree it's a struggle to wait for any ice cream, but worth it I think and even more when you're in control of what goes into it.
Posted by: June | 01/25/2011 at 03:15 PM
I'm going to start some limoncello this weekend. I had to buy my lemons, since I (oh so jealous) don't have a lemon tree.
Posted by: pam | 01/25/2011 at 05:13 PM
Pam, we love the stuff with soda or lemonade, on ice cream, in martini's ...margaritas ...well, just about anything I guess. Ha.
Posted by: June | 01/25/2011 at 06:35 PM