Angels and Meyer Lemons

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.

meyerlemons

It was introduced to the United States in 1908 as S.P.I. #23028[1] 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.[2]

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.[3][4]

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!

IMG_5995

The Best Angel Food Cake

And then this …

Meyer-Lemon-Gelato

Meyer Lemon Gelato

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