When I received an amazing gift of Meyer lemons from my friend Kim at Rustic Garden Bistro a couple of months ago, they were waylaid. Somewhere that we will never be privy to. All I know is that two shipments from California made at the same time saw one get to Indiana a week earlier than the one that was shipped to Colorado, i.e. to me. Boohoo. By the time they arrived in my mailbox, there had been jokes about Pony Express and more and as beautiful and sun-kissed as they looked, my lemons were frozen solid. I let them thaw out on a plate I placed on my desk which not only let me enjoy their amazing aroma for a couple of days but also meant I could keep close watch on them; I had no idea what was going to happen to a whole frozen lemon.
Once they thawed I used them to make Lemon Bars with Rosemary which were fabulous but I did notice that they definitely had a different, softer texture so I decided, instead of having anything devastating happen to them, that I would juice the lemons, grate some rind and freeze the results so that I didn’t lose everything from this little batch of pure heaven! Out of curiosity I left one small one out for a couple of days and let’s just say I’m very glad I took that route. Frostbite and lemons are not a perfect marriage! I sort of forgot I had that cache in my freezer until last weekend when I was invited to friends for dinner and offered to bring a dessert. It was fortuitous that I had a box of Ginger Lemon cookies in the pantry. I had planned to make a lemon meringue pie with a graham cracker crust but I decided to try a crust with those cookies and seriously…so perfect. If you can’t locate Carr’s Ginger Lemon cookies, do try this with a graham cracker crust with a bit of ginger and lemon zest in it; the flavors are divine together. One way or the other though…make this Meyer Lemon Meringue Pie with Ginger Lemon Cookie Crust!