More Meyer Lemon Madness.
I just love these sweet little lemons.
I do not, however, love juicing the meyer lemons.
Hubs picked me up 10 bags of meyer lemons. I picked up a case of regular lemons. Then I realized I had close to 100 lemons and not enough upper body strength to juice them all. I spent a few days scoping out juicers. I decided not to buy one.
Then I came home and looked at my massive pile of lemons….
and I hopped back in my SUV and hightailed it back to the city. I grabbed the best juicer I could afford on my tight budget, and scooted back home.
I excitedly plugged in my new juicer, turned it on and started juicing. There were squeals of glee as I juiced the first one, then started the second. As I rounded to the third lemon I smelled burning rubber and looked down to see smoke puffing up from my new juicer. Another new appliance bites the dust on its first use. I swear I should get hired to test new appliances out. If anyone can break a small appliance it’s me. This might be a new personal best though. I think I had it on for about 8 seconds before it bit the dust. A new record.
It’s okay though. Juicing lemons by hand is a good thing. Just ask hubs and mini-me.
- ½ cup butter
- 1 package lemon cake mix
- 2 eggs, divided
- 1 tablespoon of meyer lemon zest
- 3 tablespoons of meyer lemon juice, divided
- 2 packages of cream cheese, softened
- ½ cup meyer lemon sugar
- 1 teaspoon lemon extract
- 2½ cups fresh blueberries
- Preheat oven to 350 degrees F.
- Line a 9 x 13 pan with parchment paper, leave some paper on each end so it's easy to lift the bars out when they set.
- Melt butter in microwave, or over low heat on stove-top.
- In a bowl combine the butter, cake mix, 1 egg, and 1 tablespoon meyer lemon juice and whisk until blended thoroughly. Divide the dough, and press ⅔ of it into the pan.
- In a stand mixer combine the cream cheese, sugar and extract, beat until fluffy and well blended.
- Add the other egg, lemon juice and zest to the mixer. Beat again till well combined.
- Add the rest of the cake mixture to the bowl and mix briefly.
- Pour batter over the crust, then top with blueberries.
- Place the pan in the oven, and bake for about 45 to 50 minutes.
- Remove from oven and cool completely.
- Place in the fridge and let set for about an hour.
- Remove the pan from the fridge and use the parchment to lift the bars from the pan.
- Cut into squares.
- Serve with a big old thank goodness I didn't have to juice the lemons smile!
Whenever I need a little inspiration in the kitchen I tend to turn to Kraft Kitchens. I love their website, it’s filled with easy recipes for real people.
Whenever I need lemons juiced I turn to anyone standing nearby.
You might want to run the other way….
there’s still about 50 lemons left to juice.
More Meyer Lemon Recipes from yours truly:
Meyer Lemon Parfaits (pictured above)
Easy Mini Meyer Lemon Tiramisu
Meyer Lemon Recipe Round-Up
Toodles and smoochies! xx