These Meyer lemons are straight off my mother's tree and I am astounded by not just how many lemons we are getting this year but by the size - consider this next photo
The one at the front is your usual sized lemon, the one at the back is almost grapefruit sized! I'm certainly not going to complain about the crop especially since I just love Meyer lemons - though whether they are a real lemon or a cross between a lemon and something like an orange or mandarin is a matter of debate.
I prefer the Meyer as they aren't as acidic or bitter as a regular lemon, though they still have a very pleasant tang to them.
Naturally, these Meyer lemons are finding their way into many of my recipes such as Lemon Poppy Seed Loaf, Lemon Delicious, Queen of Puddings and Lemon Curd - even the Ginger and Lemon Barley Water is making a reappearance.
The dish I'll be making today is a bit like a marmalade but without many of the complications - it isn't cooked as long, the lemon slices aren't soaked overnight as you would in a traditional marmalade and I won't be using any muslin bags filled with lemon seeds. There is simply three ingredients - lemons, water and sugar - and the application of heat over time.
My Meyer Marmalade
This is the formula I use - it is based on a simple syrup which is 1 part water to 1 part white sugar. You can increase the level of sugar if you feel the marmalade is not sweet enough but I would not recommend going lower.
The amount of water used is dependant on the quantity of lemons used.
Top and tail the lemons and then slice them very finely - if you find it difficult to finely slice through the whole lemon, you can halve the lemon to form semi-circles. Discard any seeds you find.
Place your lemon slices into a bowl and then measure in water until the water just covers the lemons. If it took 2 cups of water to cover the slices - use two cups of sugar.
Strain the water covering the lemons into a saucepan along with the sugar. Place the pan over a low heat and stir until the sugar has dissolved. Tip in the lemon slices - give them a stir to make sure they are all sitting under the liquid and let the mixture barely simmer.
Continue simmering until the lemon skin and pith have softened - tasting is the only way to judge this. When they have softened, use a straining ladle to remove the lemon slices from the syrup.
Increase the heat on the syrup so that it comes to a rapid simmer and let it reduce until it is thick. Return the lemon slices back to the syrup and simmer for 5 minutes so that the lemons come back up to temperature and are well coated with the syrup.
Pour this into sterilised jars and seal. I would recommend storing this in the fridge and using it fairly quickly as it does not have the keeping qualities of a traditional marmalade.