Before the baking, actually, I put up two jars of Moroccan preserved lemons (that's the jar behind the plate in the photo). This couldn't be easier:
- You quarter the lemons almost all the way down, leaving the stem end intact.
- Pour some salt inside each lemons.
- Stuff them in a jar, really packing them down so they release their juice.
- Top off the jar with more salt and lemon juice, and put on the top.
- Leave them on the counter for a week, shaking them up once or twice a day.
- Stick them in the refrigerator. After a month, they're ready to use.
After that, I made lemon bars from the recipe I posted here a few months ago. This time I added lemon zest to both the dough and the custard, which gave the bars a very nice boost. I also increased the lemon juice, because I thought they were too sweet the first time. Again, up to you.
Still not ready to leave the kitchen, I turned to a recipe for lemon muffins with dried blueberries I'd been eyeing, from a great blog called Erin Cooks. I didn't have the Greek yogurt she raves about, so I substituted regular lowfat plain yogurt. They're delicious.
My last lemon project for the day: the Meyer lemon scones from Baking Bites, one of my favorite dessert blogs. The only changes I made to this recipe were to use zest from normal lemons (I didn't have the patience to zest the Meyer lemons before I juiced them), and to cut the pieces smaller, so the baking time was slightly shorter. These are amazing - crisp on the outside, tender on the inside, not too sweet, just perfect. They're almost like lemon-flavored biscuits, much lighter than many scones I've had.
If anyone from my office is reading this: Don't worry. I've got some of everything packed up to take to work.