I came across Meyer lemons in a supermarket and bought the last 3 packets on the shelf. I have wanting to try these lemons having read so much about how delicious they taste.
Meyer lemons have a thinner and smoother skin than the lemons that we are used to. They also taste sweeter and less tart than lemons, more like a cross between lemons and tangerines.
I made lemon pound cake (using Doris Greenspan’s recipe) and some lemon cream (recipe from Julia Child) with some of the Meyer lemons. The cake and cream taste really yummy with coffee, wonderful for a Sunday breakfast. 🙂
Now, what I should I do with the rest of the lemons…? Lemon sorbet? Lemon-flavoured pasta?