What To Do With Meyer Lemons
I’m trying not to be dramatic here, but I can’t avoid the second half of this sentence: if you haven’t had a Meyer lemon, you haven’t lived!
Yes, that was a pretty dramatic thing to say, but let’s look at the facts: (1) A regular lemon isn’t very subtle, it’s an acidic attack on your taste buds. A Meyer lemon? It’s a subtly perfumed orangey lemony hybrid—it makes a regular lemon look like a punk; (2) regular lemons are around all year long, they pile up in their sad bins at the grocery store, and you grab them more out of pity than anything resembling delight. But Meyer lemons? They’re only here for a short time–the winter months up through the start of Spring (i.e. right now!)–and discovering a bin of Meyer lemons at the store is, for a food lover, like a baseball card collector stumbling upon a (insert rare baseball card here) at a garage sale. It’s cause for celebration.