There it is. The secret is fresh, ripe Meyer lemons, straight from your friend’s backyard. My friend Matt is lucky enough to own a house in the East Bay that came equipped with two huge and highly productive Meyer lemon trees. And I’m lucky enough to know Matt. Every time I see him, he invites me to come over and harvest as many as I can carry. Who am I to argue with an offer like that? With the last haul I got from him, I made lemon bars, lemon-infused vodka, and, of course, lemon marmalade.

Meyer Lemon Marmalade

Adapted from this recipe on epicurious.com

Yield: about 6 jars

NOTE: You can use this recipe for other citruses, too! I’ve made tangerine jam, with much success.

INGREDIENTS

1 1/2 lbs Meyer lemons (about 6 lemons) – it’s important to use Meyers because they’re sweeter
4 cups water
3 1/2 cups sugar
1 box powdered pectin (1.75 oz) I like Sure-Jell

DIRECTIONS

1. Halve each lemon crosswise, then quarter each half. Remove the seeds and pith from the center of each 1/8th:

   
   You don’t want this white stuff in the center — the pith…

   

…so cut it out, and remove the seeds too while you’re at it.

2. Thinly slice:

   

3. Place lemon slices in a large, heavy, nonreactive pot and add 4 cups water. Let sit, covered, for 24 hours. (If you’re pressed for time, I’ve found that it’s generally okay to skip the long soak.)
4. Remember how to process jam? Using that link as a guide, start the canning process. (That is, start the water boiling to sterilize your jars.)
5. Bring lemon/water mix to a boil over moderate heat. Reduce heat and simmer, uncovered, for about 45 minutes.
6. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, for about 15 minutes.
7. Add package of pectin and stir, constantly, for exactly 1 minute.
8. Ladle jam into hot, sterilized 1/2 pint jars, filling to 1/4″ of rim. Wipe rims clean with a damp cloth. Put lids and rings on. Boil in water bath canner for 10-15 minutes. Transfer to a wooden cutting board or towel (i.e., NOT directly on the cold counter). Cool completely, approximately 12 hours. Each lid should “pop” to demonstrate its seal. If any of the jars don’t pop (i.e. if the lids can be depressed and pop back up), refrigerate and eat within a few weeks.

My mom has been making these for as long as I can remember. They’re a cinch to make, delicious, and a great way to use up excess lemons (I just picked up several pounds from a friend’s tree to make marmalade… recipe for that coming soon!). These lemon bars are great to bring to tea or potlucks. They’re decadent without being too heavy, sweet without being overly sweet. In a word: perfect.

Lemon Bars

INGREDIENTS

2 ¼ cups flour, divided
½ cup powdered sugar, plus more for dusting
1 cup butter
4 eggs
2 cups granulated sugar
1/3 cup lemon juice
½ teaspoon baking powder

DIRECTIONS

1. Preheat oven to 350°F.
2. Sift together 2 cups flour and ½ cup powdered sugar. Cut in cold butter using a pastry cutter until dough starts to clump together. Don’t overmix!
3. Pat dough into a 9″x13″ pan and prick the top with a fork. Bake at 350°F for 20-25 minutes.
4. Beat together granulated sugar, eggs, lemon juice. Sift together ¼ cup flour and baking powder and add it to the egg/lemon/sugar mixture. Mix well.
5. Pour egg mixture over the top of the baked crust. Bake again at 350°F for 25 minutes.
6. Let cool completely in pan. Sift powdered sugar over the top and cut into squares.