Meyer Lemon Coffee Cake Recipes

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Meyer Lemon Coffee Cake image

Layers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic dessert. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.

Recipe From marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 16

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From tutti-dolci.com
Mar 5, 2020 Beat butter, sugar, Meyer lemon zest, and vanilla in a large mixer bowl at medium speed until light and fluffy. Add egg and yolk one …

Reviews 3
Category Breakfast
Servings 9
Estimated Reading Time 4 mins

  • For the curd, whisk together Meyer lemon zest, juice, sugar, salt, and egg in a heavy saucepan. Cook over moderately low heat, whisking constantly, until slightly thickened. Add butter a few pieces at a time, whisking constantly until melted, before adding more butter. Continue until curd is smooth and thickened, and coats the back of a spoon (about 5 minutes total).
  • Strain curd through a fine mesh sieve into a bowl. Press a piece of plastic directly on the surface, and chill until cold – at least one hour.
  • Preheat oven to 350°F and spray an 8-inch square baking pan with nonstick spray; dust lightly with flour.
  • For the topping, whisk together sugar, brown sugar, flour, and salt in a small bowl; add Meyer lemon zest, juice, and melted butter, and toss mixture with a fork until completely incorporated and mixture is crumbly. Chill topping in the freezer until needed.
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May 1, 2009 Arrange lemon slices in a single layer on a parchment-lined baking sheet. Preheat oven to 350 degrees. Butter a 9-inch angel food cake pan. Sift together flour, …

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