Last Updated on May 20, 2020 by Chef Mireille
Homemade Meyer Lemon Powder is a great way to preserve the delicious flavor of Meyer lemons to use in any variety of dishes.
There is a great produce market here in Brooklyn. Ok so I have to take two buses to go there, but it only takes me about 45 minutes, which is an average commute to go anywhere in New York. However, every time I go there I say to myself you really need to make it a point and come here at least once a month. The variety of produce at affordable prices is amazing, not to mention its open 24/7. I have a supermarket 3 blocks from my house, however they are overpriced and their stuff is rarely fresh, unless I go on the day they receive their deliveries. Then there is another one about 15 minutes away on the bus that I go to more frequently or another one 15 minutes away on the subway. There are still others within a 15 minute walk from my apartment that offer fresh produce at affordable prices, but not the variety.
So again I make my promise that I am going to make the effort at least once a month. Let’s see if I follow through this time. When I went last week, there were fresh chickpeas, fresh dates on the vine, fresh fenugreek, rhubarb, fresh olives, about 10 varieties of apples, kohlrabi, meyer lemons and so much more including exotic produce like mamey, passionfruit, guava and something called egg fruit, which I had never seen before. They also have a great olive bar, large selection of cheese and cured meats. It’s a full service market that also has canned and dry goods. It’s an international one stop supermarket at less than half the cost of what it would cost at Whole Foods or other Manhattan markets that have this variety. So if you’re willing to take the N train from Manhattan and get off at the Fort Hamilton Stop, you too can enjoy this variety and save the extra money for your expensive Manhattan rent costs, not that Brooklyn’s much better in that regard. So enough of my love of Circus Fruits. Let’s get down to today’s recipe.
I picked up the Meyer Lemons when I was at Circus Fruits and decided to make this Meyer Lemon powder so I could enjoy the flavor of Meyer Lemons throughout the winter because let’s be honest..who knows when my next trip to this market is going to be?
…but with this vibrant rhubarb, fresh dates and chickpeas…I really need to make the effort…
IN THE MAKING – HOW TO MAKE HOMEMADE MEYER LEMON POWDER
This versatile condiment will work great in both sweet and savory recipes.
You can also grind with sugar to make a Meyer Lemon sugar blend that will be a great addition to dessert recipes…or grind with salt to make a Meyer Lemon salt that is delicious on roasted vegetables or grilled chicken/fish.
Homemade Meyer Lemon Powder
- 4 meyer lemons
- Preheat oven to 170 F. Lay a silpat or a piece of parchment paper on a cookie sheet.
- Slice the lemons as thin as possible. Place on the silpat.
- Put in the oven for 3-4 hours until top side feels completely dry. Flip the slices over. Leave in the oven another 2-3 hours until the lemon slices are completely dry, like chips. Leave to cool completely.
- Using a coffee/spice grinder, grind the lemons to a powder.