A couple of Meyer Lemons...

I came across a few Meyer's lemons at the Farmer's Market last weekend and decided I was going to make more than lemon bars. So this was my first find...

Meyer Lemon Chicken Piccata

Ingredients:

• 2 (8-ounce) skinless, boneless chicken breast halves 
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• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 2 tablespoons unsalted butter, divided 
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• 1/3 cup sauvignon blanc or other crisp, tart white wine 
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• 1/2 cup fat-free, lower-sodium chicken broth 
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• 1/3 cup fresh Meyer lemon juice (about 3 lemons)
• 2 tablespoons capers, rinsed and drained
• 1/4 cup chopped fresh flat-leaf parsley

Preparation

1.  Split chicken breast halves in half horizontally to form 4 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2.  Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3.  Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.

**I served this over small pasta and mixed a little extra Olive Oil and steamed green beans. This was very tasty. Todd decided it needed a little sauce of some sort. I cooked the chicken a little long and too much of the sauce evaporated, so next time I will not let it go so long so there will be more sauce.**

 Meyer Lemon Bars

 

Pre heat oven to 350. Butter and line an 8 inch square pan with parchment paper. Meyers lemons are less tart than the Eureka lemons found in supermarkets.
Crust:
1 cup all-purpose flour

1/2 cup confectioners sugar

1/8 tsp salt

1 stick butter

Filling:

2 large eggs

1 cup superfine sugar (use cuisinart with regular sugar if desired)

2 tbsp all purpose flour

1/8 tsp salt

2 tsp finely grated lemon zest

1/4 cup freshly squeezed lemon juice (Meyer Lemons are best!)

To make crust:

Combine flour, confectioners' sugar and salt in the bowl of a food processor Add butter and pulse until the mixture is pepply. Press evenly into the bottom of your prepared pan. Bake until lightly golden, about 18-20 minutes. Set aside crust.

To make filling:

In a medium bow, whisk together eggs, sugar, flour, and salt. Whist in lemon zest and juice until well combined. Pour over crust (it's OK if crust is still hot), bake until filling is just set, about 15-18 minutes. Cool completely before serving. Dust with confectioners sugar if desired.

**This is one of our favorite desserts. I skip the zest and do not bother with lining the pan**

I received this recipe from a woman I worked for a few years ago and have held on to it. Whenever I am able to get fresh Meyer's Lemons I make this first!