Caramelized Meyer Lemon Pasta
By Jessica RudolphPublished on April 6, 2026
Time
45 minutes
Yield
Serves 4 to 6
Ingredients
1 pound gemelli or penne11 tablespoons unsalted butter, cut into 11 pieces, divided2 tablespoons capers 1 cup panko bread crumbs ¾ teaspoons table salt, divided, plus salt for cooking pasta2 tablespoons chopped fresh parsley 1 tablespoon extra-virgin olive oil 2 Meyer lemons, sliced thin and seeds discarded⅛ teaspoon sugar 1 shallot, sliced thin3 garlic cloves, sliced thin½ teaspoon crushed red pepper flakes 2 ounces Parmesan cheese, grated (1 cup)½ teaspoon pepper
Before You Begin
We love the floral flavor of Meyer lemons in this pasta: They’re sweeter, less acidic, and have a thinner rind than standard lemons. If you need to substitute regular lemons, use only one so that it doesn’t overpower the dish. To see more of our favorite weeknight pastas, check out this collection.
Instructions
- Bring 3 quarts water to boil in large Dutch oven. Add 1 pound gemelli and 1 tablespoon salt and cook, stirring often, until flexible but still very firm in center, about 6 minutes. Reserve 3 cups cooking water, then drain pasta.
- Meanwhile, melt 3 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add 2 tablespoons capers and cook, stirring constantly, until milk solids in butter are color of milk chocolate and have toasty aroma, 3 to 5 minutes. Stir in 1 cup panko and ⅛ teaspoon table salt and cook, stirring, until panko is golden brown, about 2 minutes. Transfer to bowl and stir in 2 tablespoons chopped parsley. Wipe skillet clean with paper towels, then add 1 tablespoon extra-virgin olive oil and heat over medium-high heat until shimmering. Add 2 thinly sliced Meyer lemons in even layer (slices may overlap at first but will shrink as they cook). Sprinkle with ⅛ teaspoon sugar and ⅛ teaspoon salt and cook until deeply browned on both sides, 5 to 7 minutes. Transfer lemons to cutting board and let cool for 5 minutes, then finely chop.
- Melt 4 tablespoons butter in now-empty pot over medium-high heat. Stir in 1 thinly sliced shallot, 3 thinly sliced garlic cloves, and ½ teaspoon red pepper flakes and cook until softened, about 2 minutes. Stir in pasta, 2 cups reserved cooking water, and remaining ½ teaspoon salt and bring to boil. Cook, stirring often, until water is mostly absorbed but still pools slightly in bottom of pot, about 5 minutes. Add remaining 4 tablespoons butter and stir vigorously until sauce is creamy and emulsified, about 1 minute.
- Off heat, stir in 1 cup grated Parmesan, ½ teaspoon pepper, and chopped lemons until incorporated. Season with salt and pepper to taste and adjust consistency with additional cooking water as needed. Serve, sprinkling with panko mixture.
Time
45 minutesYield
Serves 4 to 6Ingredients
1 pound gemelli or penne
11 tablespoons unsalted butter, cut into 11 pieces, divided
2 tablespoons capers
1 cup panko bread crumbs
¾ teaspoons table salt, divided, plus salt for cooking pasta
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
2 Meyer lemons, sliced thin and seeds discarded
⅛ teaspoon sugar
1 shallot, sliced thin
3 garlic cloves, sliced thin
½ teaspoon crushed red pepper flakes
2 ounces Parmesan cheese, grated (1 cup)
½ teaspoon pepper
Ingredients
1 pound gemelli or penne
11 tablespoons unsalted butter, cut into 11 pieces, divided
2 tablespoons capers
1 cup panko bread crumbs
¾ teaspoons table salt, divided, plus salt for cooking pasta
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
2 Meyer lemons, sliced thin and seeds discarded
⅛ teaspoon sugar
1 shallot, sliced thin
3 garlic cloves, sliced thin
½ teaspoon crushed red pepper flakes
2 ounces Parmesan cheese, grated (1 cup)
½ teaspoon pepper
Ingredients
1 pound gemelli or penne
11 tablespoons unsalted butter, cut into 11 pieces, divided
2 tablespoons capers
1 cup panko bread crumbs
¾ teaspoons table salt, divided, plus salt for cooking pasta
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
2 Meyer lemons, sliced thin and seeds discarded
⅛ teaspoon sugar
1 shallot, sliced thin
3 garlic cloves, sliced thin
½ teaspoon crushed red pepper flakes
2 ounces Parmesan cheese, grated (1 cup)
½ teaspoon pepper
Why This Recipe Works
For an unexpected take on a simple lemon pasta, we decide to use the whole lemon, pith and all. We opt for Meyer lemons over standard Eureka lemons: The former’s pith is thinner and less bitter, and these lemons have an enchanting floral flavor that we love. We thinly slice two Meyer lemons (removing any seeds as we go) and then cook them in a skillet with a small amount of salt and sugar until they are softened and caramelized (which subdues any bitterness while adding depth of flavor). We chop them finely and then stir them into pasta with a rich Parmesan and butter sauce right before serving. A finishing sprinkle of toasted caper bread crumbs adds delightful texture.
Before You Begin
We love the floral flavor of Meyer lemons in this pasta: They’re sweeter, less acidic, and have a thinner rind than standard lemons. If you need to substitute regular lemons, use only one so that it doesn’t overpower the dish. To see more of our favorite weeknight pastas, check out this collection.
Instructions
- Bring 3 quarts water to boil in large Dutch oven. Add 1 pound gemelli and 1 tablespoon salt and cook, stirring often, until flexible but still very firm in center, about 6 minutes. Reserve 3 cups cooking water, then drain pasta.
- Meanwhile, melt 3 tablespoons unsalted butter in 12-inch nonstick skillet over medium heat. Add 2 tablespoons capers and cook, stirring constantly, until milk solids in butter are color of milk chocolate and have toasty aroma, 3 to 5 minutes. Stir in 1 cup panko and ⅛ teaspoon table salt and cook, stirring, until panko is golden brown, about 2 minutes. Transfer to bowl and stir in 2 tablespoons chopped parsley. Wipe skillet clean with paper towels, then add 1 tablespoon extra-virgin olive oil and heat over medium-high heat until shimmering. Add 2 thinly sliced Meyer lemons in even layer (slices may overlap at first but will shrink as they cook). Sprinkle with ⅛ teaspoon sugar and ⅛ teaspoon salt and cook until deeply browned on both sides, 5 to 7 minutes. Transfer lemons to cutting board and let cool for 5 minutes, then finely chop.
- Melt 4 tablespoons butter in now-empty pot over medium-high heat. Stir in 1 thinly sliced shallot, 3 thinly sliced garlic cloves, and ½ teaspoon red pepper flakes and cook until softened, about 2 minutes. Stir in pasta, 2 cups reserved cooking water, and remaining ½ teaspoon salt and bring to boil. Cook, stirring often, until water is mostly absorbed but still pools slightly in bottom of pot, about 5 minutes. Add remaining 4 tablespoons butter and stir vigorously until sauce is creamy and emulsified, about 1 minute.
- Off heat, stir in 1 cup grated Parmesan, ½ teaspoon pepper, and chopped lemons until incorporated. Season with salt and pepper to taste and adjust consistency with additional cooking water as needed. Serve, sprinkling with panko mixture.
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