Michele StuevenThere are about 25 different types of lemons and whether it’s Meyers, Eurekas, Lisbons or your plain old backyard variety, they are overabundantly in season now. Unlike it’s citrus sister the orange, when your tree is laden with lemons, it’s hard to find enough uses for them. You can only squirt so much on a piece of fish.
Chef Casey Lane of the new Marco Polo at the Silver Lake Pool & Inn, has come to the rescue of us lemonheads, generously sharing his recipe for lemon marmallata with L.A. Weekly.
It’s a savory marmalade to serve with fish, chicken or on top of a creamy scoop of burrata on crusty bread. If you want a sweeter version to perhaps top over blueberry ice cream, add another couple of tablespoons of sugar and the scraped out caviar from a vanilla bean. And don’t throw out that bean, add it to your sugar canister. Turn your marmallata into gremolata by adding chopped shallots, parsley and garlic after it’s chilled and serve with lamb.
Lemon marmalade (Michele Stueven)
“Los Angeles gives us the gift of sunshine and palm trees — even in the middle of winter — and when your lemon trees are flourishing you turn them into lemon marmallata,” Lane tells L.A. Weekly.
And if you’re lazy and still love lemons, the marmalade is on the menu at Marco Polo.
Lemon Marmallata
- 5 lemons (large dice)
- 1/2 cup olive oil
- 1 cup fresh squeezed lemon juice (about another six lemons)
- 1 cup limoncello
- 5 T sugar
- 1.5 T pectin
Directions: Place lemons, olive oil, lemon juice, limoncello and sugar in a 4 quart sauce pan — bring to a boil, slowly shift in pectin and whisk until thickened. Take off the heat and let cool. Refrigerate for at least 24 hours, keeps for a few weeks in the fridge.
Garcia Organic Farms Meyer lemons (Michele Stueven)
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