Thursday, February 24, 2011

Roasted Meyer Lemon Slices

You can use any type of lemon.  I prefer Meyers or any type with a thin-ish peel (and therefore less pith). I recently used these (chopped up) in a kale, olive and caper recipe (to be posted) and am planning to pop them into a variety of dishes.  I store mine in a zip-lock bag with a little olive oil slurped in to keep them pliable.

Recipe: Roasted Meyer Lemon Slices

Ingredients & Equpiment:
  • Meyer lemons or any lemon - those with a thinner peel are best.
  • Olive Oil - regular or extra virgin
  • Baking sheet lined with parchment paper or a silicone baking mat
  • A very sharp knife

Preheat the oven to 375 F / Oven rack placement: middle

Slice the stem and flower ends off of the lemons to the point where there is no pith showing on the face of the lemon. Slice each lemon in 1/4 inch slices being as careful as possible to slice them to an even width. Remove the seeds from each of the slices.  Make sure you look at both sides - sometimes you can't see the seeds until you turn over the slice.

Pour about 1 Tablespoon of oil onto the parchment-lined baking sheet and use a pastry brush to spread it out over the entire surface.  The oil will bead up a little - that's okay.  Lay the lemon slices out on the baking sheet - leave at least 1/2 inch between slices.  Sprinkle a little olive oil over the top of the slices and place on the middle-rack.

Set the timer for 15 minutes.  Check the slices and turn them over.  You're looking for some nice caramelization and browning on both sides and on the edges.  If you (like me) don't make perfectly even slices, you'll need to watch those with thinner edges and remove the early browners.  Once turned, set the oven for another 10 minutes and check. If you're still not happy with the caramelization, check again in 5 minutes.  I don't recommend waiting in longer increments - the slices can go from "not quite ready" to "oh crap - they're burned" very, very quickly. Cool them down on the baking sheet before handling.

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