Meyer Lemon Bread {Whole Wheat}

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By Dixya

Meyer lemons, a cross between lemons and possibly an orange or a mandarin was first discovered in 1908 by Frank N. Meyer.

Central Market is currently having a Citrusational Citrus Fest in Dallas and I was finally able to get me some Meyer lemons; it took me almost two years to find them.

Apparently you can do 100 things with Meyer lemons but I made a humble bread utilizing both the zest and juice of Meyer lemons. Meyer lemons are sweeter compared to regular lemons along with a mild orangey-floral aroma which is probably why they compliment baked goods so well. I adapted the Meyer Lemon Bread recipe from here (ps. the original recipe is gluten-free) with the following changes:

– used 1 cup 100% whole wheat flour + 1/2 cup all purpose flour

– 3 tablespoon Meyer lemon juice (skipped the lemon extract)

– 1/2 cup + 2 tablespoon sugar

– skipped the glaze

My bread was done in 35 minutes but the original recipe calls for 40-50 minutes so just bake until the inserted toothpick comes out clean.

The bread was ridiculously moist and has a mild sweet lemony taste making it great for breakfast or with your afternoon coffee or tea. I don’t like overly sweet bread so I skipped the glaze but if you’d like feel free to increase the amount of sugar, slather some jam on it, or make the Meyer lemon glaze as recommended.

Monday’s Mantra : Do More of What Makes You Happy!

Have you guys used Meyer lemons this season yet?