Comments on: Meyer Lemons — The Sweet

By: Margaret

Margaret — Fri, 27 Jan 2012 02:41:39 +0000

Hi,
Thanks for the recipe!
I made it and it was sooo yummy.
I wrote about it on my brand new blog.
Check it out!

http://twointhenestmama.blogspot.com/2012/01/meyer-lemon-vanilla-bean-marmalade.html

Thanks so much!
Margaret

By: Shesten

Shesten — Sat, 21 Jan 2012 22:53:02 +0000

Thanks for the recipe ) I hope by now you’ve overcome your reservations about water bath canning! ♥

I have no idea what type of lemons I used (foraged them from a neighbor’s tree), but they turned out yummy, regardless.

I made this marmalade this morning with great success. I wanted to mention that I, too, could not get the mixture above 120°, but it gelled awesomely, and SUPER firmly at the 30 minute point. And held up really well after I water bath canned it. I upped the proportions just a bit up to 8 cups mixture/8 cups sugar, and came out with 3 1/4 pints of yummy, delicate, delicious marmalade. (also, I cheated and let the food processor do all chopping for me)

Thanks again!!

By: Moroccan Preserved Lemons Recipe (Limoun Marakad) — Andrea Meyers

Moroccan Preserved Lemons Recipe (Limoun Marakad) — Andrea Meyers — Sat, 21 Jan 2012 20:58:16 +0000

[...] Food Gal – Meyer Lemon Vanilla Bean Marmalade [...]

By: Lynn Sulackow

Lynn Sulackow — Wed, 17 Mar 2010 20:56:16 +0000

Carolyn, I also make a killer lemon cheesecake…which most certainly has pucker power…it’s my Mom’s favorite and has lemon curd on the top of the finished cheesecake.

I also make a ginger-plum jam – it’s a microwave recipe. Never made regular jam – only freezer (rasp or strawberry). If I can find some Meyer Lemons I can try your recipes.

By: Lynn Sulackow

Lynn Sulackow — Wed, 17 Mar 2010 20:44:01 +0000

Caroly, I absolutely love anything Lemon. I live in WI and we rarely have Meyer Lemons. I’d never tasted or seen one until my trip to Calif in Feb. 2008 (about 10 mo. after my husband died)..also no palm trees in WI. My husband loves anything Lemom..your recipe is very similiar to mine except my filling calls for baking powder & I add lemon zest also. If you’d like my recipe let me know…you don’t have to let the bars set as long as yours. Your Meyer Lemons would be fabulous in “The Best Damn Lemon Cake” – Maida Heatter’s New Book of Great Desserts (pg. 113) – it has ground almonds in the cake. Thanks again. Lynn Sulackow