When you harvest fresh fruit from a Meyer lemon tree in the dark of winter you hold summer in your hand. The fragrance of the blossoms. The glossy leaves shining in the gray light. Your fingers caressing the finely textured skin. Then the heavenly taste of the juice – at once sweet and sour.
You can do many wonderful things with these delicate lemons, but I was yearning for something classic, simple, old fashioned.
I have a cookbook that is a particular favorite. I have been baking out of it for more than forty years. A World Of Baking by Dolores Casella has provided me with dozens of quick and yeast bread recipes. The ingredients are readily available. The instructions are always brief. It is expected you already know the basics of baking.
Meyer Lemon Nut Bread has a fine crumb. It’s rich tasting, studded with walnuts and finished with lemon syrup. Regular lemons work just as well. Be lavish with your lemon rind. The recipe calls for a teaspoon but I scrape every bit of rind from the lemons into the batter.
You’ll find the recipe for MEYERS LEMON NUT BREAD in MRS. BUTTERFIELD’S kitchen