Mr. Bill wrote:
> I found this recipe from Stewart to be a more complex coffee cake, but
> the final effort was delicious.

>
>
> Make the glaze: Just before serving, stir together confectioners'
> sugar and lemon juice in a medium bowl. Drizzle over cooled cake,
> letting excess drip down the sides. Let glaze set before slicing,
> about 5 minutes. (Cake can be stored for up to 3 days. The lemon
> flavor will intensify with time.)
>
> Helpful Hint: Mildly acidic Meyer lemons are available from late
> fall through early spring. For the rind to soften and sweeten
> sufficiently during baking or roasting, slice the lemon to
> near-transparent thinness. A mandoline, a handheld slicer, or a sharp
> knife and a steady hand will do the trick.
>
> Notes: M Stewart

i have about a dozen meyer lemons left on the tree behind the
mobile...i'll probably make this up tonite.

harriet & critters in azusa ca (j j the 14 1/2 year old jack russell
terrior and ms faddy tabby catty the 18 lb maine coon lady cat)