One of our first purchases for our new home in Sydney was a dwarf Meyer lemon tree. $50 and several months later, we picked our first three fragrant fruit. Not bad for a partially sunny balcony in Sydney’s Inner West, don’t you think?
Meyer lemons, a cross between lemons and mandarins, have a bewitching floral scent and a sweet, tart, juicy interior, so they make especially good additions to baked goods. With this in mind, I decided to use the juice from two lemons to make a tart and the zest to make a Meyer lemon vodka. The tart lasts several days in the fridge, and the Meyer lemon vodka lends the fragrance of these beauties to everything from cocktails to cookies for months after the citrus season has come to an end.
With the last lemon, we made homemade Meyer lemon-lime bitters—a fitting way to celebrate our first citrus harvest.
Meyer lemon vodka – a recipe in pictures
1. Gather ingredients. Excellent vodka isn’t essential for this; Smirnoff or something similar will do.
2. Peel off the zest of the Meyer lemons, carefully avoiding the pith.
3. Drop the Meyer lemon zest into the vodka, and let the flavor of the zest infuse in the vodka for a few weeks. When the vodka is fragrant, it’s finished.
This vodka is delicious in any fruity mixed drink, and also works well in baked goods calling for orange liqueur.
Meyer lemon tart with cardamom and orange zest