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.
- 1/2 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
- 1/2 cup meyer lemon sugar
- 1 teaspoon lemon extract
- 2 1/2 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 2/3 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!
Recipe slightly adapted from Kraft Kitchens Lemon Blueberry Crumb Bars
You can use regular sugar in this recipe or you can use Meyer Lemon Sugar
You can use regular lemons in any meyer lemon recipe.
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