I have professed that when you see Meyer lemons available at the market, you must snatch them up (well, buy them, of course), and run home to create all the goodness with them right away.
It’s so true.
They are magical little orbs of wonderfulness.

Citrus × meyeri, the Meyer lemon: small, sweet hybrid, thought to be a cross between a regular lemon and a mandarin orange. They’re much less tart than regular lemons, and smaller, with thinner skin that’s almost sweet. They’re in season in winter, but if you don’t live somewhere that they’re common, they can be quite expensive [and difficult to find!].

Well, I encountered the precious gems myself this week.
With some organic polenta on hand at home, I decided upon a gluten-free (grain-free, actually) Meyer lemon polenta cake. It’s both tangy and sweet, just like Meyer lemons, buttery and almost caramelized, and topped with a creamy Meyer lemon zested frosting.

Gluten-Free Meyer Lemon Polenta Cake

Cake:
8 Tbs. butter, melted
1 lb. coarse grind polenta
3 large eggs
1 1/2 cups powdered sugar
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. sea salt
juice and zest of 3 Meyer lemons

Preheat the oven to 400 degrees.

In a large bowl, mix together all the ingredients. Stir until well combined.
Transfer to a buttered small cake pan and bake for about 35 minutes.
Remove from the oven and cool completely.

Frosting:
8 oz. cream cheese, melted
3/4 cup powdered sugar
1 tsp. vanilla extract
juice and zest of 2 Meyer lemons

Whisk together all the ingredients.
Pour over the cooled cake.
Refrigerate for several hours.
Top with additional lemon zest, if desired, before slicing and serving.

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