Meyer Lemon Cookoff: Shake Your Lemon Tree

Results of the First Annual Meyer Lemon cookoff on Monday, Feb. 21

Best in Show; Meyer Lemon Rosemary Tarte
Best in Show; Meyer Lemon Rosemary Tarte

UPDATE: What an amazing event. So many incredible lemon dishes…too many to even taste fully.I look forward to getting some of the recipes to share!

Best in Show: Rosemary Meyer Lemon Tart
Best Sweet: Meyer Lemon Butter Cookies
Best Savory: Moroccan Meyer Lemon Tangine Shortribs

Deep in the heart of citrus season, Meyer lemons — you know, those gourmet lemons we grow here in Northern California that taste like a cross between a mandarin orange and a lemon — hang heavy on trees throughout the county.

What to do? Celebrating the tart bounty, Blue Label at the Belvedere’s Miriam Donaldson hosts the first annual Meyer Lemon Cookoff on Monday, February 21, 2011. Anyone’s eligible to enter, but ACTUAL entries must be in by high noon (727 Mendocino Ave, Santa Rosa). Here are some inspirations from the LA Times — 100 things to do with Meyer Lemons. (Sorry if I wasn’t clear before, but you gotta actually make the recipe and bring the completed entry by for judging).

A bevy of foodie judges (including BiteClub) will pucker up and name the Meyer lemoniest winners in the Sweet, Savory and Best of Show category. And from personal experience, I can tell you that Miriam’s contests are always a rockin’ hoot (check out my daughter’s winning Lunchbox Pie recipe).

Judging begins at 2pm and the party lasts until 4pm. Prizes and street cred to be awarded.

Need more details: or 707-542-8705


13 thoughts on “Meyer Lemon Cookoff: Shake Your Lemon Tree

  1. This was the best contest EVER. It was like a giant meyer lemon pot luck — the judges were very judicial and with so many varied entries –they did look a little lemon yellow at the end.

    The Blue Label must be a wonderful place if the crowd at the contest was any indication.
    There were jello shots, vegan pannacotta, lemon chicken and lemon short ribs –big winner…and enough sweet things to stock any bakery case.

    Congratulations to the winners. Good Job!

  2. Meyer Lemon Lemonicello
    10 Meyer Lemons
    10 Meyer lemon leaves
    1 Liter clear pure spirits (white lightening)
    I lb sugar
    32 oz pure spring water
    Remove Yellow part of rind from lemons, leaving white pithy part. Combine yellow lemon rind, leaves and lpirits in sealed Mason Jars. Let soak for three weeks. Make a simple syrup from sugar and water. Strain lemon rind/leaf/spirits mixture (a tincture of sorts)and mix with simple syrup. Pour into sterile bottles, chill.

    Make Lemonade with leftover Lemons by juicing them and mixing with simple syrup (recipe above) and serve over ice with or without a shot of spirits ~ infused with Meyer Lemon. Enjoy!

  3. I’m with Kate! Thanks for the idea – I’m going to grab some off the tree right now. 🙂

    On a recipe note, if you use Meyers instead of Eurekas, do you cut down on the sugar? If so, by what proportion?


  4. Meyer Lemon Roast Chicken
    Preheat oven 350
    Grate rind from 1 Meyer Lemon into a small pan add 1/2 cube (1/4c) butter melt together set aside

    Take one Rocky or Rosie Natural Chicken, rinse, pat dry with paper towels, place in cast iron skillet

    Hold lemon over chicken and poke holes into lemon with a knife (be careful)
    Squeeze lemon juice into breast cavity and place lemon inside with any fresh Thyme or Rosemary, Sage etc
    Pour a little bit of citrus butter onto chicken and sprinkle with salt & pepper
    Turn breast side down in skillet & roast 20 minutes at 350 degrees
    Turn over – breast side up and baste with remaining citrus butter & roast 20 minutes at 350 degrees
    Turn over up to 450 degrees for remaining 20 mintues – crispy skin and juicy bird
    Put root vegetables in skillet to roast along with Chicken if you want to but don’t crowd pan.

  5. Meyer Lemon Rapsberry Cheesecake with Chocolate Crust
    I box Anna Chocolate Mint Wafers
    1/2 cube or 1/4 butter melted
    2T Sugar
    Crush cookies, mix with Butter & Sugar press into 8″ Springform Pan set aside or toast in 350 oven 8 mins
    Cream together:
    2 8oz packages of Cream Cheese
    1/2 cup sugar
    grated rind of one Meyer Lemon
    juice from same Lemon
    1 tsp Vanilla
    pinch salt
    pour into crust bake 350 for 15 mins reduce to 250 for 60 mins top with:
    8 oz sour cream
    2T Sugar
    1T Meyer Lemon Juice
    1Tsp Vanilla
    bake for 10-15 more minutes do not over bake
    remove from oven run knife around edge to prevent cracking as it cools
    chill in fridge overnight or at least two hours
    serve with Raspberries and sauce made of Raspberry Jam heated with Frambois (why not?)
    or not…. enjoy!

  6. Ultimate Meyer Lemon Recipe:

    1-2 oz of Ketel One
    soda water
    Meyer Lemon

    Fill a glass with ice, highball or lowball
    Add Ketel One
    Top off with soda water
    Squeeze a wedge of Meyer Lemon into glass, and then toss the wedge in the glass.

    Enjoy, but not too much!

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