After Marcelle Bienvenu served up a citrus-scented batch of lemon recipes last week, Barbara writes: "Here's another recipe for Meyer Lemon Marmalade that is real easy to make. I hate orange ...

Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade.

In the instance of marmalade, we’re dealing with pectin from oranges, which is most prevalent in their rind, or peel. Once the citrus peel is boiled, the pectin is leached into the cooking liquid.

2. In the bowl of an electric mixer, beat together softened butter, sugar, lime zest and orange zest until light and fluffy, about 5 minutes. Beat in eggs, one a time, until incorporated.

1. Set the oven at 350 degrees. Butter a 9-inch springform pan. Line the bottom with a round of parchment paper cut to fit it. Butter the paper.