Meyer Lemon Sidecar
This spin on the classic Sidecar substitutes the juice of a favorite winter citrus fruit, Meyer lemons, for regular lemon juice.
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- 2 Ounces Pierre Ferrand 1840 cognac
- 1 Ounce Cointreau
- 1/2 Ounce fresh Meyer lemon juice
- Dash of bitters
- Superfine sugar, for garnish
Cook Time: 2 minutes
“These no-bake chilled lemon souffles are so airy and light tasting! I love Meyer lemons and couldn’t wait to finally see them in the market this year so I could share this dessert with you. They give the souffles such a complex, floral flavor which pairs well with the vanilla and raspberries. Yum! And I love that they can be made ahead of time and pulled out when it’s time for dessert.”
Cook Time: 10 Minutes
Chilled Meyer Lemon Souffles by Just A Little Bit Of Bacon
Pour the ingredients into a cocktail shaker filled with ice cubes. Shake well.
Strain into a chilled cocktail glass.
Garnish with a lemon twist. Enjoy.
- If you like, rim the glass with sugar.
- Cointreau is most often poured in the sidecar. If you're going to choose a different brand of triple sec, ensure it's top-shelf.
- Some people enjoy their sidecar with equal amounts of Cointreau and lemon juice the pour is typically 3/4 ounce of each. The sweet-sour balance may need to be adjusted depending on the brands and styles of brandy you use. is essential for a sidecar. A single lemon should yield about 1 3/4 ounces, more than enough for two drinks.
- To reduce waste, cut the lemon spiral before slicing the fruit open to juice it.
- Some prefer to add a dash of simple syrup to take the edge off the tartness. Try a teaspoon of 2:1 demerara syrup.
- For a cocktail that's just a touch sweeter, try Spain's brandy de Jerez.
- Pour the South American brandy pisco for a pisco sidecar.
- The sidecar has influenced many other cocktails. Some are also classics, while others are modern creations that play off the sour formula. The most popular recipes are the Boston sidecar, Chelsea sidecar (aka Delilah or white lady), and between the sheets. You can also pour vodka instead of brandy for a balalaika or add flavors. The blackberry sidecar and épicé sidecar (with jalapeño syrup) are two interesting cocktails to try.
31 Best Meyer Lemon Recipes to Make the Most of Citrus Season
If you happen to be lucky enough to have a Meyer lemon tree in your backyard, you're probably desperate for Meyer lemon recipes. And while you can adjust any lemon recipe to work with the sweeter, more fragrant variety of the fruit, it takes a little tinkering, since Meyer lemons are slightly less acidic than the Eureka version you usually find at the grocery store. The recipes below were designed to highlight the strengths of this particularly juicy, smooth and thin-skinned hybrid. And cooking them is guaranteed to make your kitchen smell amazing.
- Parsley &ndash Use fresh parsley, not dried! It will provide a bright flavor to the gremolata that really can&rsquot be beat.
- Garlic &ndash Use fresh garlic, not pre-minced. The goal here is to make this recipe taste as fresh as possible.
- Meyer lemon &ndash Meyer lemons are sweeter than regular lemons, which helps balance out the tart, savory flavor of the olives. You&rsquoll need the juice and zest from just 1 lemon.
- Castelvetrano olives &ndash These olives are just mild enough to give the gremolata notes of olive without being overly bitter.
- Salt and pepper &ndash Just a few dashes to taste.
- Olive oil &ndash Dark, rich extra virgin olive oil is the best!
What can I say, this is really the most divine dessert ever. I made this using the frozen Meyer Lemon juice from my lemon tree. I made this for two groups this weekend and both thought it was to die for. Just so delicious. The almonds really add to the mix. I would not omit them.
Have made numerous times and always a hit. My adult kids call it lemon crack because they think it’s addictive since they love so much. One comment. Skip the toasted almonds. Tasteless and unnecessary. Another idea for ease of serving is instead of pouring into a lined loaf pan, use individual silicone cupcake holders. Put the cupcake holders into metal cupcake pan, cover and freeze. Perfect for serving company.
This has been my go to “company” dessert for many years. I have used both Meyer lemons and regular lemons in this recipe and both have turned out, a little different but still very delicious.
I make this on the regular. I serve it with a puree of the berries and batons of dense gingerbread alongside. This was my Mother's last dessert. #showlovefood.
This is a great tangy, creamy summer desert. It is quick and easy to make in advance and is beautiful with fresh berries. This lemony desert always gets raves from guests and I look forward to seconds another night.
I made this again for a luncheon and it was delicious! This is an easy & make ahead dessert which makes all of our guests swoon. The semifreddo is light, lemony and a divine way to end a meal. I used regular lemons and followed the recipe as it was written. It can't be beat!
This is a delightful recipe. The instructions are clear and easy to follow. The end product is beautiful enough for company or a special occasion. I enjoyed it with some Italian preserved cherries instead of the fruit. I am thinking of trying different flavours for this dessert.
I made this recipe using readily available regular lemons and it was delicious. Everyone loved the dessert, which provides a wonderful ending to a good meal. The fact that it can be made well in advance is a big plus. You won't be disappointed!
This is a true gourmet dessert that anyone would be impressed with. A bit time labor-intensive, but overall, not too bad.
If you use regular lemons, omit the zest, it will be too tart as Meyer lemons are sweeter than regular lemons. Bon Apetit!
I use regular lemons. It takes 8 to 10 minutes to bring it to correct temp. on the stovetop. I use individual serving dishes with the almonds on the bottom. I also use 2 cups of whipping cream and an extra egg yolk. Makes 10 servings. Serve with whipped cream on top and a mint leaf. My husbands favorite dessert.
Showstopper, topped it with strawberry sauce (puréed strawberries and sugar) and more sliced strawberries. Loved the almonds, nice crunchy offset to the soft semifreddo. As of others have noted, nothing much happened in four minutes to the egg yolk mixture. Don't expect the consistency of a curd. I waited until it got hot and then beat it as instructed.
This was a lovely dessert! Super easy to make since I got a bag of Meyer lemons at Costco and froze the juice in increments of 1/4 cup. My loaf pan was not big enough, so I put leftovers into a small loaf pan. Dessert for this week. Make this dessert . you won't be disappointed . it is absolutely yummers.
Excellent and easy dish. I love all things lemon and add a bit more zest than called for. I made it twice, once without almonds and preferred it plain. Great to make ahead for dinner parties.
Delicious, rich and light at the same time! Rave reviews from dinner guests. Easy to make and done ahead of time, beautiful plated as well.
This was absolutely delicious! Perfect on a summer nigh. It is great for company. I used regular lemons and it was wonderful. I used honey instead of sugar on the berries. Nice make ahead dessert since it can be made days ahead. I will make this again.
So good. it is even super tasty before it freezes. We couldn't resist sneaking a few spoonfuls before it was fully frozen. Made the recipe exactly as it is written. and it is perfect. Very easy yet very impressive & delicious. Creamy, refreshing, perfectly balanced flavor. We couldn't find our instant read thermometer but we just waited until the custard turned into the correct consistency (turns thicker and lighter in color) - some of the other reviews said that it took 10 minutes as opposed to the 4 minutes stated in the recipe. I am not sure if I had a larger pot of water or if I had the temperature of the water a little higher (I had it going at a rapid simmer, almost boiling) but it ended up taking around 5 minutes (then again I didn't have a thermometer so who knows if it actually ever reached the correct temperature). I will definitely make this again soon. yum.
Absolutely delicious second-helping-please dessert. I had no trouble getting the egg yolk mixture to come to temperature, as some reviewers have written. I used a wide dutch oven type pan, a large, wide stainless bowl, let the water actually touch the bowl, and kept it at more than a simmer. Took exactly 4 minutes as recipe says! Worth the time it aces to make this.
This was fantastic! Light, yet rich and creamy. I brought this to a dinner party celebrating Italy by the Sea and it was a hit! I will make it again.
Beautiful, elegant dessert! Creamy texture and very refreshing. I made it with lime juice and lime zest instead of lemons. Delicious!
Yes, this is fantastic. I added about one TB of limoncello when macerating the berries. Delicious and I will make again. Beautiful dessert.
I agree with every comment extolling this wonderful dessert. It was especially nice on a hot, sticky summer day. Flavor, texture, everything perfect.
This is quite possibly the best thing I have ever eaten in my life - the combinations of textures and flavors is simply amazing
This is lemony heaven on a plate! I made this for a special birthday dinner party. It was delicious and very easy to make. The fact that I could make the dessert a few days ahead and leave it in the freezer made the dinner plans so much easier. I recommend making this dessert as it is written.
Meyer Lemon Bars
Prepare your favorite lemon bars using Meyer lemons and you may sway those that aren't fans of this typically tart dessert. Meyer lemons are a cross between a regular lemon and a mandarin orange with a smoother, deeper colored skin and a dark yellow pulp. They are also sweeter than regular lemons and are less acidic, so the flavor is less tart than a typical lemon, making these lemon bars a bit more approachable.
In this recipe, a buttery crust is blind-baked and topped with easy, flavorful lemon curd and then baked until set. The cooled bars are then dusted with powdered sugar and cut into squares. Lemon bars are a perfect mix of crisp, sweet crust and smooth, creamy, and lightly tart filling. Plus, they're surprisingly easy to make—just allow enough time to let them cool completely.
You're more likely to find Meyer lemons when they're in season, roughly December through May. Look for them at farmers' markets and supermarkets with an impressive produce section. Make a batch of Meyer lemon bars for your next potluck, shower, or gathering.
100 things to do with a Meyer lemon
Meyer lemons are sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme.
IF Cézanne had lived not in France but in Southern California, his still lifes would have overflowed with Meyer lemons. Plump, smooth-skinned, colored an unmistakable dark yellow -- canary yellow, the color of egg yolks or the sun at noon -- they’re sweeter than other lemons, with an intoxicating aroma that has hints of honey and thyme.
Now is the perfect time to revel in them, as the harvest peaks and farmers market stalls, produce aisles and, if you’re lucky, backyard trees are loaded with fruit. A cross between a lemon and a sweet orange, imported to the U.S. from China exactly 100 years ago by the man whose name they bear, the Meyer lemon is a furiously addictive fruit.
With sweeter juice, a thinner peel, less acid and a more floral scent (and taste) than other lemon varieties, Meyers are as much fun to cook with as they would be to paint.
In fact, we’re counting the ways. High on the list are a few fantastic recipes. Slide slices of Meyer lemons under the skin of a pair of Cornish game hens, strew the roasting pan with more, then toss in some fennel and olives. Or try chef Marcus Samuelsson’s method of quick-preserving citrus peels and use the result -- tart and salty and utterly lemony -- in a fantastically colorful dish of spicy piri piri shrimp and black rice. On the sweet side, make a Meyer lemon ice cream, loading the custard with peel as well as juice -- and a hint of cardamom, the spicy notes bringing out the floral depth of the Meyer’s flavor. (This recipe is inspired by longtime Chez Panisse pastry chef Lindsey Shere, one of the first to put Meyer lemons on the culinary map.)
There are probably more things -- in heaven, on Earth, in citrus groves -- that you can do with these yellow beauties than we can dream of. But we can try.
Here are the top 100 things to do with a Meyer lemon.
1. Make Meyer lemonade.
2. Make roasted Cornish game hens with Meyer lemons, olives and fennel (see recipe).
3. Make shrimp piri piri with black rice and chef Marcus Samuelsson’s “quick-preserved” Meyer lemons (see recipe).
4. Make Meyer lemon-cardamom ice cream (see recipe).
5. Assemble sandwiches of thinly sliced lemons, smoked salmon and sour cream on pumpernickel bread.
6. Candy the peel, dusting with superfine sugar.
7. To a risotto made with mascarpone and Parmesan, add some grated Meyer lemon peel.
8. Take a cue from Quinn Hatfield of Hatfield’s in Los Angeles and pour yourself a lemon gimlet (Meyer lemon juice and zest, soda water and Meyer lemon simple syrup).
9. Rub a Meyer lemon peel around the rim of a demitasse of espresso.
10. Adapt Claudia Roden’s recipe for orange-almond cake (in “The New Book of Middle Eastern Food,” the cover of which features a bowl of Meyer lemons) by using two large Meyer lemons instead of oranges (see the recipe at latimesblogs.latimes.com/dailydish).
11. If you don’t mind delayed gratification, make classic preserved lemons (different from chef Samuelsson’s because the lemons are preserved slowly over weeks instead of quickly blanched and cooked) by filling a Mason jar with quartered Meyer lemons, one-fourth cup of kosher salt and enough lemon juice to cover, and letting them sit in your refrigerator for three weeks. Or, for extra flavor, throw some spices into the jar too: a bay leaf, a cinnamon stick, some black peppercorns, a dried Thai chile, a cardamom pod.
12. Grate Meyer lemon peel into a bowlful of Chantilly cream.
13. Arrange thin slices of Meyer lemons on a pizza crust topped with goat cheese, rosemary and Picholine olives.
14. Make Meyer lemon curd.
15. Try your hand at individual Meyer lemon frozen soufflés.
16. Infuse your favorite olive oil with Meyer lemon peel: Warm a cup of olive oil and the peel from 2 lemons over very low heat for 15 minutes, then allow to cool for half an hour. Strain and pour into an antique stoppered bottle.
17. For a Meyer lemon confit, cook slices of lemons in olive oil over very low heat for an hour coarsely chop, and add to a salad of market greens, goat cheese and candied walnuts.
18. Make a Meyer lemon gremolata with finely minced parsley, garlic and lemon zest, then add to a pot of osso bucco.
19. Roast quartered slices of Meyer lemon with olive oil, rosemary and whole shallots serve simply, with slices of grilled bread.
20. Infuse 70% Scharffen Berger chocolate, cream and water with Meyer lemon peel for a rich chocolate soup with a citrus note.
21. Make Meyer lemon chiffon cupcakes.
22. Enjoy it in macaroon form by buying a couple of cookies at Boule Atelier in Los Angeles.
23. The next time you roast a duck, place slices of Meyer lemon in the cavity.
24. Make Meyer lemon hollandaise sauce.
25. Serve a grilled fish or fish tacos with an accompanying bowlful of Suzanne Goin’s Meyer lemon salsa (from “Sunday Suppers at Lucques” see the recipe at latimesblogs.latimes.com/dailydish).
26. Squeeze some into your child’s hair after washing it, or before a day at the beach.
27. Make Meyer lemon gelée.
28. Bake Meyer lemon meringue pie.
29. Cool off by ordering a piece of Meyer lemon gelato pie to nibble on while you sit at the bar watching the pizzas go into the oven at Pizzeria Mozza.
30. Use your classic (No. 11) or quick-preserved (No. 3) Meyer lemons in a lamb tagine.
31. Squeeze the juice from a pound or two of Meyer lemons and freeze it in an ice cube tray once frozen, store the cubes in plastic bags in the freezer, for use when Meyer lemon season is over.
32. When you make your favorite caramel sauce, infuse the cream with Meyer lemon peel.
33. Drop slices of Meyer lemon into a classic court bouillon.
34. Roast a whole mackerel with slices of Meyer lemons stuffed inside.
35. Throw a Meyer lemon for your dog to catch and play with you’ll lose the lemon, but your dog’s breath will smell fantastic.
36. Drop a few slices into a pot of iced tea.
37. Make a tisane, or herbal infusion, with Meyer lemons, fresh mint and lemon grass.
38. Put a twist of Meyer lemon into a martini.
39. Make Meyer limoncello by steeping lemon peel in a bottle of vodka for two weeks. Then strain the infused vodka, mix with simple syrup and more vodka, and bottle the result.
40. Send a box of Meyer lemons to friends or relatives out of state.
41. Serve quartered Meyer lemons with a plate of gravlax, pumpernickel bread and a sauce made from fresh dill, honey, mustard and lemon zest.
42. Add Meyer lemon zest to French toast.
43. Whisk together a Meyer lemon beurre blanc (or beurre citron) -- reduce lemon juice, shallots, salt and pepper, then whisk in cubes of cold butter -- for a terrific pan sauce to serve with salmon or Arctic char.
44. For the perfect cold remedy, add the juice of half a Meyer lemon and a pinch of cayenne to a strong pot of tea.
45. Add thin slices of Meyer lemon to a pan of cooking zucchini.
46. Make lemon-chocolate truffles: Infuse the cream for a basic chocolate ganache with Meyer lemon peel.
47. Squeeze a Meyer lemon over a freshly cut papaya or guava the acid brings out the flavor.
48. Save the Meyer lemon simple syrup left over from candying the peel (No. 6), then use it to make Bellinis (No. 74) or granitas (No. 49).
49. Make Meyer lemon granita by freezing a mixture of lemon juice and simple syrup, stirring it in the pan from time to time as it freezes.
50. Knead the zest from a couple of Meyer lemons into the dough when you make oatmeal bread.
51. Make an avgolemono sauce by whisking Meyer lemon juice into beaten eggs, then whisking hot broth into this mixture. Serve the sauce with fish or steamed artichokes.
52. While making an apple pie, squeeze a Meyer lemon over your apple slices to keep them from discoloring -- and give them a boost of flavor.
53. Make a Meyer lemon crème Anglaise.
54. Whisk the zest of a few Meyer lemons into your favorite meringue recipe.
55. Top pan-seared scallops with a squeeze of Meyer lemons.
56. Make Meyer lemon vinaigrette with extra virgin olive oil, Meyer lemon juice, a splash of champagne vinegar, sea salt, cracked black pepper and a little lemon zest.
57. Slice a few Meyer lemons and put them into your bath with a sprinkle of lavender and rosemary.
58. Throw the peel of a Meyer lemon on the grill before cooking shrimp.
59. Make a crêpes suzette using Meyer lemons instead of oranges.
60. Add classic (No. 11) or quick-preserved (No. 3) Meyer lemons to a stew made with duck and olives.
61. Muddle two sliced Meyer lemons and half a bunch of parsley (stems on) in a two-quart pitcher. Fill with filtered water and keep in the fridge for a spa water refresher.
62. Squeeze a wedge of Meyer lemon into a pint of hefeweizen.
63. Roast a combination of green, black and cured olives with olive oil and a few Meyer lemon peels.
64. Make a Meyer lemon aioli for your crab cakes.
65. Pan-fry slices of Meyer lemon with baby artichokes.
66. To a tapenade (olives, capers, anchovies), add grated Meyer lemon peel.
67. Add classic or quick preserved Meyer lemons to your best harissa recipe.
68. Serve prunes soaked in Armagnac (like those from a Paula Wolfert recipe that have been sitting in my cupboard for over a year) over a bowl of vanilla ice cream and top with grated Meyer lemon peel.
69. Offer a generous supply of Meyer lemon wedges with a boiled whole Maine lobster and drawn butter.
70. Add quarters of Meyer lemons to kebabs of seared duck breast, Anjou pears and red onions.
71. Roast baby leeks in a pan with olive oil, sea salt and Meyer lemon strips
72. Perfume your sugar bowl by stirring strips of Meyer lemon peel down into the sugar.
73. Add grated Meyer lemons to your favorite shortbread recipe.
74. Make a lemon Bellini with Prosecco, Meyer lemon juice, a little simple syrup and strips of peel.
75. Take a tip from the early Romans, who used citrus juice as a mouthwash, and squeeze a Meyer lemon onto your toothbrush at night.
76. Spread thinly sliced Meyer lemons across a whole poached salmon.
77. Peel a whole Meyer lemon in one continuous long strand and drop the peel into a vodka martini.
78. Repeat No. 77, but drop the peel into a mug of hot chocolate.
79. Hollow out the interior of whole Meyer lemons, fill them with Meyer lemon ice cream, then freeze them.
80. Squeeze a pair of Meyer lemons into a pan of brown butter, add capers, and then pour the sauce over pan-fried skate.
81. Fry slices of Meyer lemon and serve with French fries and Meyer lemon mayonnaise.
82. Squeeze a Meyer lemon over a plate of steak tartare serve with flatbread and a raw duck egg.
83. Slice Meyer lemon peels into a jar of honey and allow to sit for a few weeks: the peel will perfume the honey while it slowly candies in the jar.
84. Squeeze wedges of Meyer lemons onto fresh fish tacos.
85. Smell them as you pick them off your tree -- like farmer Peter Schaner, who says he doesn’t really cook with the Meyer lemons he harvests, but he really likes to smell them as he picks them.
86. Open a Meyer lemonade stand on your street.
87. Make Italian chef Gennero Esposito’s sweet and sour lemon sauce, from “Adventures of an Italian Food Lover” by Faith Willinger (see the recipe at latimesblogs.latimes.com/dailydish).
88. Push an old-fashioned lemon candy stick into the open side of a halved Meyer lemon, then slowly suck out the sugared juice.
89. Make a dipping sauce for grilled fish or shrimp from Meyer lemon juice, fresh chopped cilantro, basil and mint, minced garlic, ginger and chiles and fish sauce.
90. Put a Meyer lemon studded with whole cloves in your lingerie drawer.
91. Next to a few slices of raw albacore or yellowtail, drop a small spoonful of Esposito’s lemon sauce (No. 87).
92. Sprinkle a generous amount of Meyer lemon zest over a plate of spaghetti with bottarga.
93. Place a basket of Meyer lemons in a wooden bowl in the middle of the table.
94. Make maître d’hôtel butter with French butter, minced fresh herbs and finely minced classic (No. 11) preserved Meyer lemons.
95. Soak your grandmother’s old linens in a bowl of Meyer lemon juice and water to brighten them.
96. Top blueberry pancakes with a spoonful of Greek yogurt and grated Meyer lemon zest.
97. Grill slices of Meyer lemons with lipstick peppers and add to panzanella, or Italian bread salad.
98. Pour Meyer lemonade (No. 1) into Popsicle molds, freeze, then hand out to your own or other people’s children.
99. Make Meyer lemon marmalade.
100. Observe it and its fellows on the tree above you, as you sit, your back against the trunk, preferably enjoying a picnic.
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Meyer Lemon Sidecar - Recipes
I picked up a bag of Meyer lemons last week, and we've been squeezing them into drinks, sprinkling them over salads, and just enjoying the heck out of them. Have you tried them yet? So tasty. Sweeter than a normal lemon, but still tart. So Brian asked me last week, "What else can we do with these?" I thought about maybe making a lemon cake (right, Jo?) or maybe a lemon tart. But then. Then. I had a stroke of GENIUS. "In a SIDECAR. " I may have shouted back at him in excitement. But he understands my love of the cocktail named Sidecar, which is why he completes me.
If you've never tried a Sidecar, I definitely recommend it. It is really refreshing, curiously perfect for any season, and goes down easy. Maybe too easy, but that's for another blog post. And let me tell you, my suspicions were correct. The Meyer lemons made it the BEST Sidecar I had ever had, and I have had pleeeenty of good Sidecars.
If you're in the mood for a easy and deliciously in-season cocktail, gather the following:
For optional garnish
Brian is playing the mixmaster here, as he is the cocktail genius in our family.
Pro Tips and Substitutions:
- Substitute in regular lemons and limes for the Meyer lemons for a fun citrus twist.
- Instead of sour cream substitute in plain or vanilla flavored Greek yogurt.
- Add in few handfuls of blueberries for a fun berry twist!
If you’ve tried my Meyer Lemon Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on: