Valentine’s Day is practically here. So it is only right that I talk about my crush. Actually, it may be beyond crush at this point. Let’s call it love with a capital L.
Meyer Lemons are bright and fun and make my mouth water and give me butterflies in the stomach when they are in season. They would probably not even hesitate to join me for a drink or take a long walk on the beach. And I love them.
I know. I’ve talked about food crushes before. Persimmons. Rhubarb. Mussels. Hatch Chiles. But Meyer Lemons have a permanent place in my fridge for as long as they are in season. They are magically floral with a sweet and sassy rind and juice that isn’t mouth puckeringly tart. Beyond crush. Love.
I like using them to make a Meyer Lemon Curd (you can find instructions on how to make a citrus curd HERE). But taking it one step further and adding that lemon curd to an Italian semifreddo? Bliss.
Semifreddo literally means semi-frozen. It is a dessert that comes together quickly with minimal fuss and involves a lot of whipping cream. Then, as the name implies it is frozen – but only part way and served still soft. I added some fresh thyme and thyme simple syrup along with the Meyer lemon curd to the semifreddo – because I love thyme and the woodsy herb balances out the sweet.
Enjoy! Lydia, lover not a fighter
This post is a part of The Vintage Mixer‘s Eat Seasonal series. So many reasons to focus on eating quality in-season produce… to save money, to get the freshest produce, for sustainability but most of all everything just tastes better!
Check out these great posts with great recipes for seasonal eating! Enjoy!
Beet Buckwheat Pancakes by Simple Bites
Citrus and Yogurt Fruit Pizza with Granola Crust by Completely Delicious
Spicy Cashew Spring Greens Soup by Letty’s Kitchen
Cauliflower Chickpea and Crispy Kale Tacos with Orange Tahini Sauce by Vintage Mixer
Lemon Poppy Seed Meringue Cookies by Project Domestication
Meyer Lemon & Thyme Semifreddo by Suitcase Foodist
Paleo Lemon Poppy Seed Bread by Joy Food Sunshine
Broccoli Cheese and Potato Soup by Foodie Crush
Tilapia with Tangerine Salsa by Healthy Seasonal Recipes
Orange and Arugula Smoothie Bowl by Floating Kitchen
Shredded Brussels Sprouts and Kale Salad with Orange and Avocado by Mountain Mama Cooks
Beet and Apple Salad with Citrus Honey Yogurt by Flavor the Moments
Meyer Lemon and Honey Lassi by Kitchen Confidante
Roasted Veggie Buddha Bowls with Pesto by She Likes Food
Coconut Quinoa Bowls with Roasted Broccoli and Tahini Sauce by Cafe Johnsonia
Cilantro-Lime Chicken Soup by Food for My Family