During the last week of January, The Hubs spent a week in Houston on business. This is great for him because he can also spend time with his parents who live there.
It was great for me because he brought a huge box (at least 20 pounds) of Meyer Lemons back. His parents have a lone Meyer Lemon tree in their back yard that went absolutely crazy this year. The MiL brought some with her when she visited during Thanksgiving. (See how we utilized them in a Lemon Pecan Tart during the holiday season.)
I made two batches of “Faux Marmalade“(more about this later) and one batch of a traditional marmalade. I made lemon bars. I dried zest. I froze the juice in ice cube trays for later recipes. I made lemon curd. (Actually, I made two batches of curd; I threw out the first batch because I curdled the eggs. I then promptly did it again but saved the batch by running it through a sieve.)
We made a few Whiskey Sours, too.
And, I made breakfast. Here’s the simple “recipe” for a delicious and lemony breakfast!
- Use your own favorite waffle recipe. (Here’s our favorite: Waffles of Insane Goodness.)
- Make a batch of Lemony Brown Sugar Syrup. (Recipe below).
- Have some delicious lemon curd on hand.
Lemony Brown Sugar Syrup
1 1/2 c. brown sugar, packed
1 c. water
1 t. lemon extract
Place brown sugar and water in a small sauce pan. Stir and bring to a boil. Simmer for 5-10 or until mixture gets syrupy.
Remove from heat and add lemon extract,
To assemble your lemon waffles of insane goodness, drizzle syrup on waffles and top with a dollop (or two) of lemon curd.
Top with a cherry to put it over the top.
What was The Hubs response? “It’s like a lemon-filled donut on a plate with syrup!”
You can see my other Meyer Lemon recipes here.
Happy Valentine’s Day!