I don’t know if you’ve seen them in your grocery store, but in the stores around here, there are these little bags of curiosity, full of a citrus fruit named Meyer Lemons. We don’t see them all the time in this neck of the woods, and I simply couldn’t resist the temptation to try these lovely little creatures.
They are a cross between a lemon and a mandarin orange, so sayeth Wikipedia. They are very fragrant, their juice and zest is sweeter than a standard lemon, but still with that tangy burst of lemony flavor. The color of the zest is deeper than other lemons as well.
After all of the rich, ultra-sweet and heavy treats of the holiday season, something clean and light sounded like just the ticket. So I made a Meyer Lemon Pie. I adapted the Key Lime Pie recipe in Joy of Cooking, using Meyer Lemons instead. Really, it’s lighter than it sounds, and was exactly the right thing to do with these lemons. Check out the bright flecks of zest. And yes, I had this for breakfast. Don’t judge me.
I have a couple lemons left, and am considering some Meyer Lemon Curd as well. After I made the pie, there was leftover juice, so I made a Meyer Lemon Vinaigrette, a very simple recipe from Jamie Oliver that I have posted before. The sweetness of the Meyer Lemon makes this a totally different dressing; all the acidity is there, but it’s not as sour. It was very tasty on the salad I had for lunch, mixed greens and grape tomatoes. I’m not getting all virtuous on you, I also had some Amy’s cheese enchiladas, some of the best frozen enchiladas I’ve ever tasted.
I suggest you get yourself some Meyer Lemons, and cook up whatever favorite lemon recipes you have with them. Citrus is in season right now; grab some, wherever you are, and I’ll see you on the Road.