Food & Drink : Cathy ’ s Kitchen
Meyer lemon curd : Continued
Ingredients : 2 large eggs 2 large egg yolks 6 T . unsalted butter 1 cup sugar 6 T . fresh Meyer lemon juice 2 tsp . finely grated Meyer lemon peel pinch of salt
Whisk eggs and egg yolks in medium bowl . Melt butter over really low heat . Whisk in sugar , lemon juice , lemon peel , and salt . Gradually whisk in egg mixture . Continue whisking over low heat until curd is thick and a thermometer registers 178 degrees , about 8 minutes . Transfer to a small bowl , press plastic on top of curd , and chill .
Meyer lemon meringue ice cream pie : This is a spectacular dessert , with layers of lemon curd and vanilla ice cream , topped with a golden-brown crown of meringue . The crust is made with pecans , but you can also use a graham cracker crust . It ’ s not a difficult recipe , but it takes a while to make , since each layer needs to be frozen before proceeding to the next . But it is worth every minute !
Press mixture onto bottom and sides of 9 ” glass pie pan . Bake until crust is lightly toasted , about 12 minutes . If crust has slipped down on the sides , use the back of a spoon to push it back up . Cool crust then freeze for 30 minutes .
Dollop 1 ½ cups softened ice cream over crust and spread evenly . Spread lemon curd over ice cream . Freeze until firm , about 2 hours . Spread remaining 1 ½ cups ice cream over lemon curd . Cover and freeze until firm , about 2 hours .
Meringue : Using electric mixer , beat egg whites in medium bowl until frothy . Beat in cream of tartar . With mixer running , gradually add sugar and beat until stiff peaks form . Spoon meringue over pie , spreading to seal at edges . Freeze pie until ready to brown meringue . To finish the pie , using a kitchen butane torch , toast the meringue until golden in spots . You can also place pie in a preheated 500-degree oven until meringue is golden in spots , watching to prevent burning ( about 3 minutes ). Cut pie into wedges and serve immediately .
Herb-roasted fish with Meyer lemon vinaigrette : This dish is a triple threat , using thin slices of lemon , lemon juice , and lemon zest . Roast your favorite white fish with lemons then dress it with a vibrant and herbaceous vinaigrette .
Ingredients : 4 6-ounce firm , white fish fillets , such as mahi-mahi , tilapia , sea bass 4 T . extra virgin olive oil , plus more for drizzling Salt and freshly cracked black pepper , to taste 3 Meyer lemons ; 2 thinly sliced , 1 zested and juiced ( about 3 T .) 4 sprigs fresh rosemary , plus 2 tsp ., minced 4 sprigs fresh dill , plus 2 tsp ., minced 2 cloves garlic , finely minced 2 T . fresh parsley , minced
Preheat the oven to 425 degrees .
Ingredients : Lemon curd : Follow recipe above and chill 4 hours .
Crust 1 ½ cups finely chopped pecans ¼ cup sugar ¼ cup butter , melted 3 cups vanilla ice cream , slightly softened
Meringue 4 large egg whites , room temperature 1 / 8 tsp ( pinch ) cream of tartar 6 T . sugar
Crust : Preheat oven to 400 degrees . Combine pecans , sugar , and butter in medium bowl until moistened .
Drizzle some olive oil on a parchment lined baking sheet and place the fillets on top . Season both sides with salt and pepper and drizzle with a bit more olive oil . Layer slices of lemon over each fillet , then scatter the rosemary and dill sprigs on top . Drizzle with more olive oil , then bake for about 10-15 minutes , or until the flesh is opaque and flaky .
While the fish is baking , make the vinaigrette . In a bowl , whisk together the Meyer lemon zest , juice , garlic , minced rosemary , minced thyme , minced parsley and 4 tablespoons olive oil until combined . Season with salt and pepper to taste , then set aside .
When the fish is done , use a spatula to carefully transfer each fillet to a plate . Top with a spoonful of Meyer lemon vinaigrette . Serve immediately with extra vinaigrette and Meyer lemon wedges on the side .
Quick preserved lemons : If you happen to have some extra Meyers or regular lemons , try making pre-
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