Tag Archives: Citrus

Recipe: Meyer Lemon Squares

Meyer Lemon Squares

Meyer Lemon Squares


With winter upon us, it’s time for citrus to take center stage as things like oranges, lemons and limes come into season. I was able to pick up some Meyer Lemons from Hollygrove Market and Farm in last weekend’s box.

Meyer Lemon Squares

Dust the Meyer Lemon Squares with powdered sugar before serving.

So what did I do with them? I turned them into delicious Meyer Lemon Squares.


  • Juice from 2 Meyer lemons
  • 1 1/2 sticks unsalted butter
  • 1 1/2 cups sugar
  • 1 1/2 cups plus 1 TBSP plus 1 tsp flour
  • 1/2 cup powdered sugar (plus more for dusting)
  • 4 eggs
  • 2 TBSP grated Meyer lemon peels


    1. Preheat the oven to 350°.
    2. Combine 1 1/2 cups flour and 1/2 cup powdered sugar in large bowl.
    3. Add butter and cut in until mixture resembles coarse meal.
    4. Press crust into a 13x9x2-inch baking dish.
    5. Bake until golden brown (about 25-30 minutes).
Meyer Lemon Squares

These Meyer Lemon Squares are great for the holidays.

  1. Remove from oven, but leave oven on 350.
  2. Beat sugar, eggs, Meyer lemon juice, 1 TBSP plus 1 tsp flour and lemon peel in medium bowl to blend.
  3. Pour into crust then bake until mixture is set, about 20 minutes.
  4. Once set, remove from oven to let cool.
  5. Cut into 24 individual squares then sift powdered sugar over top before serving.

These Meyer Lemon Squares should bake to a nice, pillowy consistency. The great thing about using Meyer lemons is that they don’t end up too sour. You can use additional lemon peel in the mixture if you want them more sour.

Give these Meyer Lemon Squares a try at your next holiday function. They definitely deserve a place next to the pecan pie and the pumpkin pie.


Posted by on January 18, 2017 in Desserts, Recipes


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Recipe: Grapefruit Chicken

Grapefruit Chicken

Grapefruit Chicken

I’ve heard of orange chicken, lemon chicken, even lime chicken, but I can’t say I’ve ever thought about using chicken and grapefruit in a dish. I happened to have both on hand so I figured what the hell. I have to say I was very pleased with the results of Grapefruit Chicken.

The sweet-tart flavors of the grapefruit really went well with the chicken. I used half of the grapefruit juice I was able to get as a marinade and the other half in the dish and as a reduction to go over the chicken once done.


  • 2 grapefruits
  • 2 boneless, skinless chicken breasts
  • 2 TBSP brown sugar
  • Grapefruit Reduction

    The Grapefruit Reduction

  • 1 TBSP honey
  • 1/4 cup olive oil
  • Salt and pepper, to taste


  1. Preheat oven to 425F.
  2. Juice one grapefruit into a large bowl.
  3. For the second grapefruit, cut it into sections making sure to cut off any of the pith (white stuff). Place the segments in a medium saute pan.
  4. To the juice, add the brown sugar and honey. Whisk to combine all. Pour half the mixture into the saute pan. Bring to a simmer and cook until slightly thickened.
  5. Grapefruit Chicken

    An overhead view of Grapefruit Chicken

  6. With the remaining half of juice mixture, add the olive oil, salt and pepper. Whisk to combine. Then place chicken in marinade and coat well. Cover and let marinate for 25 to 30 minutes.
  7. After 30 minutes, oil a baking pan and place in chicken breasts. Bake for 20-25 minutes or until chicken temperature reads 185F on a meat thermometer.
  8. Serve chicken breasts over rice, finishing with the grapefruit wedges and reduction sauce.

Tip: If you want a nice browning, after 15-20 minutes, turn on the broiler and leave breasts under the broiler for 5 minutes. But make sure the internal temperature is still 185F before removing from the oven.

This dish has me seriously reconsidering my stance on grapefruits. I might not be able to eat them alone, but I now know I can work with them.


Posted by on March 13, 2012 in Cookin', Entrees, Recipes


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