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About a year ago, reading many of my favorite cooking blogs, I kept coming across recipes for Meyer Lemons. The authors would go on and on about this beautiful fruit that is a hybrid of a mandarin orange and lemon. They described it’s sweet, perfume and lovely flavor with such enthusiasm. There was no shortage of both sweet and savory dishes that featured them.
Around this time of year, for those living in warmer climates (like California) Meyer Lemons are in season. Some folks are even lucky enough to grow them on trees in their backyards. Living in Nebraska, in February, it’s hard to even imagine. Fortunately, I came across these sunny lemons last week while at Whole Foods shopping. They are every bit the beautiful yellow color described by so many. I couldn’t wait to get them home and do a little baking.
I did a search and came across this recipe from Martha for Glazed Lemon Cookies. I had everything on hand for them so decided to give it a shot.
Glazed Lemon Cookies
adapted from Martha Stewart Living
For those who are interested I used Ener-G Egg substitute for the egg and Earth Balance as a substitute for the butter using the same measurements
In a medium bowl, whisk together confectioner’s sugar, 2 Tablespoons lemon zest and lemon juice til smooth.
I have fond memories of a lemon bar that my Gram always made when we would visit. The flavor of these cookies reminded me of them…just the right amount of lemon…not tart and not too sweet. Having this delicious citrus flavor in the middle of February was a treat, it felt like I had a little bit of sunshine in my kitchen.
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