So, when I was Turkey Day shopping Wednesday, I spied Meyer lemons!

O

orchid

Well-known member
The first time I have ever seen them. I have read for years many conversations about them here but had decided that for some reason S. Florida was never to have them. So, with all the other veggies I had for "the" meal I picked up 2. Yes, two, so now what should I do with them? I certainly don't have enough for the curds and such so I'm really left with vinaigrette. Is that what I want to use them for? Is that going to showcase them like I seem to want to do? What should I make with them?

 
Orchid, only if the vinaigrette includes the zest. It's a milder lemon, a cross between lemon and

tangerine, and though delicious, not as pronounced as either.

The zest, with its subtle orange flavor, is sublime.

 
This sounds so delicious Sandy and I will certainly be trying it. But I make

my own preserved lemons so they're not really important for making this recipe. Why should I use these Meyer lemons at something like $2.14 a #? I'm kinda thinking I need to just go cut one in half and taste it so I know what the heck you all have been talking about.

 
But hang on a second. You want me to NUKE my $2.14 a # beautiful

Meyer lemons when I have delicious preserved lemons in the fridge?

 
I can't advise you on this due to lack of experience. If you have preserved lemons

in the fridge, I would use those for the recipe in my opinion. You could taste one of the meyer lemons you bought and compare after you've used your own in the kebab recipe.

I used real meyer lemons in a jar from Morocco so I'm probably spoiled and can't advise you too well. All I can say is they were awesome.

 
Yeah, I saw lots of recipes for curds but I only have two. I guess I shouldn't

have gotten so excited about them. I thought they were really special. Oh well, I'll just make a vinaigrette. Thanks.

 
I have a meyer lemon tree...they aren't as tart/almost a cross of lemon/orange but not 50/50...

They are milder and sweeter, but mostly less tart. I of course use them in everything (and I love just eating them cut in half with a little salt).

I'd use them in something that has lemon as the first note of flavor to get your money's worth and likely something sweet.

I made Ina Garten's Lemon pound cake with them and it was so TDF I've given it as gifts.

http://www.foodnetwork.com/recipes/ina-garten/lemon-cake-recipe/index.html

 
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