Meyer Lemon Upside-Down Cake

I was going to make this
Meyer Lemon Coffee Cake (via martha stewart) when my brother was here, but I ran out of time. I had already purchased the 10 Meyer lemons though, so I needed a new plan.

I have never tasted a Meyer Lemon or seen one until a couple of weeks ago when they appeared in my local Publix. I had seen lots of recipes that used them, so I was excited that they were finally available to me. I couldn't choose just one thing to make with my Meyer lemons, but the first thing I wanted to try was this Meyer Lemon Upside-Down Cake.

The site where I found this recipe says this about Meyer lemons- "It's easy to understand what botanical explorer Frank Meyer saw in the cheery citrus fruit he found in China in 1908. Thought to be a cross between mandarins and lemons, Meyer lemons (as they've come to be known) have a thin, smooth skin and an alluring fragrance. But the biggest draw is their taste -- wonderfully sweet with very little pucker."

I made 1/2 of the recipe in a 6-inch cake pan. You rub some softened butter in the pan, sprinkle brown sugar on top and then arrange thin slices of Meyer lemon on top of the sugar. The batter is made from ground almonds, eggs, and honey. The egg whites are beaten and then folded into the egg yolk/honey/ground almond mixture.

The resulting cake is very good. Tender, but not to sweet with the delicious topping of almost candied Meyer lemons on top. If you can get your hands on some Meyer lemons, I highly recommend making this delicious little cake.




Here is the recipe for Meyer Lemon Upside-Down Cake from whole living
* I made 1/2 recipe in a 6-inch pan