When Life Gives You Lemons

When life gives you lemons, as the old adage goes, make lemonade. When life gives you Meyer lemons, I suggest you make luscious, melt-in-your-mouth cookies and cakes. Available for only a short time during the winter months, Meyer lemons bring together the fragrance and taste of an orange with the tartness of a lemon. The flavor is equally unforgettable in the Barefoot Contessa's Lemon Yogurt Cake and Giada DeLaurentiis' Lemon Ricotta Cookies (from her latest cookbook, Giada's Kitchen).

My dear mother proclaimed the cake, which was made with only a single, rather than double glaze, to be one of the best she'd ever had. The cookies, although Italian in spirit, are wonderfully reminiscent of little Southern tea cakes.

Lemon Yogurt Cake

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole milk Greek yogurt
1 1/3 cups sugar, divided
3 eggs
2 teaspoons grated Meyer lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed Meyer lemon juice

Preheat the oven to 350 degrees. Spray a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan with baking spray; set aside.

Sift together the flour, baking powder and salt into a medium bowl.

In another, larger bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. Carefully fold the vegetable oil into the batter, making sure it's well blended. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

In the meantime, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes; remove. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool before serving.

Lemon Ricotta Cookies

2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, room temperature
2 cups sugar
2 eggs
1 15-oz. container whole milk ricotta cheese
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested

Preheat the oven to 350 degrees.

In a medium bowl combine the flour, baking powder and salt; set aside.

Using a stand mixer, beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until completely incorporated. Add the ricotta cheese, lemon juice and lemon zest. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Using a cookie scoop, place dough onto the baking sheets. Bake for 12 to 13 minutes, or until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for at least 10 minutes.

Glaze

1 1/2 cups powdered sugar
3 tablespoons Meyer lemon juice
1 Meyer lemon, zested

Combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth. Spoon about 1/2 teaspoon onto each cookie, spreading the glaze using the back of the spoon. Let the glaze harden for about 2 hours before serving or storing.