Can you guess what I have in store now? If you’re still puzzled, Saveur will give you a hint… This recipe was not just chosen on impulse from the pages of a magazine. It was, in fact, the answer to a very long (and yearly) search. And what a good answer it was …
I had Meyer lemons in my kitchen, just sitting there for days, looking like precious, golden, untouchable orbs of sunlight trapped in an ordinary bowl. I get them once a year — just four, enough to taste — and invariably struggle to find the best way to make their fragrant nature, skin and all, last just a bit longer. I wanted a tart, slightly sweet, and citrusy bottle of meyer lemon goodness to spread, with something a bit more special than a simple slice of bread to spread it on.
This year, I decided to try my hand at two things that had previously struck me as entirely too mysterious for my hands: making jam, and canning.
How old fashioned do I feel at the moment? (In a kickass, hey, I can do anything sort of way, of course.)
I started with a citrus-derived pectin I found at the local health food store, which is designed for low-sugar jam concoctions. I didn’t want to drown the Meyer lemon in sweetness. Nor did I want my first foray into jam to end in disaster, so I played it safe. I followed the directions.
Isn’t it pretty? It’s a bit bitter, really, as marmalade can be sometimes, so if you want your sweets to be sweet, I’m afraid this isn’t for you. As for me, I don’t mind, but thought something a little sugary might make an interesting contrast. So when I saw this Hungarian Shortbread recipe, I had to play. The sandy, sweet-tart, buttery pairing of grated shortbread batter and tart meyer lemon marmalade seemed like the perfect match.