Print
Email this to a friend
Meyer Lemon and Rosemary is one of the 3 French Fruit Pâtes I made this week:
1 whole Meyer Lemon
1 1/3 Meyer Lemon Juice (You can combine regular lemon juice with it to make a tarter pâte)
1 sprig Rosemary
2 1/2 cups granulated sugar
1 tablespoon butter (I used salted, but unsalted will work as well)
2 pouches liquid Certo pectin (I’ve tried others and Certo is the best!)
Equipment:
parchment lined baking dish 9×9″
food processor
straight edged wooden spatula or tempered rubber spatula
Follow the directions for the Blood Orange Pâte and cook the Rosemary with the juice. Remove the Rosemary right before you add the Certo.
Also try these recipes:
Thanks for stopping by. I'm Zoe Francois, pastry chef and cook book author. This is where I play with sugar and take the mystery out of baking everything from cookies to wedding cakes. 
& 
are available from Amazon.
{ 1 trackback }
{ 7 comments… read them below or add one }
ooh, they’re like perfect little jewels.
i made a meyer lemon loaf over the weekend, but i still have 3 or 4 lemons left. hmm…
Hi Michelle,
If you don’t have enough of the Meyer lemon juice, just add regular lemon or even a bit of water. The other option is to cut the recipe in half, I find the whole batch makes a lot of jellies.
Enjoy! Zoë
Hey, Zoë
I note your comment above about preferring Certo brand liquid pectin over “others.” As far as I know, there are but two liquid pectin brands available locally – Ball and Certo. I use Ball exclusively because of price. You know that I’m pretty good with jams and jellies. :-0) Your comment about dissatisfaction has me wondering if you were trying to use powdered pectin in a recipe created for liquid. The products are not interchangeable. Color me Curious.
-Bubbles LaTour
Hi Bubbles,
Man you are good! I converted the original recipe from powder to liquid, because I found the liquid much easier to use and more successful. I will test it out with the Ball.
Thanks and keep the advice coming!
Zoë
Wow Zoe! First your incredible bread, and now this wonderful dessert! I have two large bowls of Meyer lemons, and was about to make jam, but now I am making these confections. Thank you!
Hi Renee,
I’m so glad you are enjoying the book!
Do you grow the lemons? We just stayed with a friend who had them in his back yard and had bowls of them all over the house. They smelled amazing!
Thanks, Zoë
I made jellies years ago, but never in these flavors. I’m going to try to find some blood oranges,and meyer lemons.I’m bringing dessert for dinner at a friends on sat, these would be great to bring.