Is there anything better than Meyer lemons and angel food cake? I think not. That is how I spent this day: baking and cooking gelato.
If you’re not familiar: WikiPedia say: “Citrus × meyeri, the Meyer lemon, is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange.
It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.
The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the California Cuisine revolution at the end of the 1990s.“
They are delicious. The perfect combination of sweet and tart. Sweeter than a regular lemon with just a hint of orange. They are only in season once a year and I never remember when that is until I see them in the grocery store. I found this years bunch at Trader Joe’s (of course).
Since I’m technically trying to lose weight I was wondering how I could use them and not make anything too fattening. Angel food cake is the result. It’s about 150 cal per slice and it has no fat. It’s light and delicious. I adore it. I use America’s Test Kitchen recipe. It’s perfect!
And then this …
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