Meyer Lemon Gelato

  • Serves: Makes 1 quart

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Gelato and photo by Sarah Phillips © Sarah Phillips 
A cross between a lemon and a mandarin orange, the Meyer lemon has smooth golden skin the color of a fresh egg yolk. It also has a thin edible rind, a high volume of juice, and none of the tartness of a regular lemon. Because Meyer lemons have thin skins, they don't survive shipping well and aren't widely grown by commercial lemon growers. If you can't find them, use regular lemons instead, adding 2 to 4 tablespoons less lemon juice; just know that the recipe will be a bit more tart. This recipe is adapted from Nancy Silverton's "The Mozza Cookbook."

Recipe used with the:
Meyer Lemon Gelato Pie 

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