This recipe makes a marmalade that is the perfect consistency - not too thick, not too thin. Meyer lemons have a sweet, fragrant taste and a thin skin with very little white. Of all lemons, they make the best marmalade!
Ingredients:• 4-1/2 pounds of Meyer lemons, unblemished, organically grown• 12 cups sugar• 1 box MCP pectin
Equipment:• jam jars and lids• 8 quart cook pot • long-handled wooden spoon• ladle• rubber gloves
In a pan, cover the screw caps with water and simmer for 10 minutes. Wash jars and keep them immersed in simmering water for at least ten minutes until ready to fill. Measure sugar into a bowl, set aside.
Wash the lemons, then carefully slice into thin rounds (peel and all), and discard seeds. Put the lemon slices, and any juice and pulp, into a large cook pot. Sprinkle the MCP pectin powder over the lemon slices, and stir constantly until mixture comes to a full rolling boil (a boil that cannot be stirred down). Be sure you have a large pot, as the mixture will boil up very high. Add sugar, and stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes. Take off the heat and immediately pour into the hot jars, fill to within 3/8” of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse off any marmalade residue with cool water.
Note: I decreased the sugar by 2 cups and boiled mine for 20 mins in a canner.
Creamy Lemon Squares
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1/2 cup confectioners' sugar, plus more for dusting
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
4 large egg yolks
1 can (14 ounces) sweetened condensed milk
3/4 cup fresh lemon juice (from about 3 lemons)
Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter paper.
Make crust: Using an electric mixer, beat butter, sugar, and salt until light and fluffy. Add flour, and mix on low just until combined. Press dough into the bottom and 1/2 inch up sides of prepared pan; prick all over with a fork. Bake until lightly golden, 15 to 20 minutes.
Make filling: In a large bowl, whisk together yolks, condensed milk, and lemon juice until smooth. Pour over hot crust in pan; return to oven, and bake until filling is set, 25 to 30 minutes. Cool completely in pan.
Refrigerate until filling is firm, about 2 hours or up to 3 days. Using paper overhang, lift cake onto a work surface; cut into 16 squares, and dust with confectioners sugar.
Quite honestly the best lemon dessert I have ever had!!!!!!!