Meyer lemons are one of my all time favorite lemons. They are sweeter, less acidic and juicer than your regular lemon. You will find them at the markets this time of year up until about April. They also have very soft skin that is tender enough and yummy to eat!
You can not, replace a Meyer lemon with a standard lemon in this recipe.
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Photographer V Blak
Refreshing and delightfully sweet with the subtle savory taste of rosemary. Your everyday common lemons are not the same as Meyer lemons. Meyer lemons have a sweeter, less acidic flavor than the more common lemon Lisbon or Eureka varieties. If your new to Meyers, your in for a treat. But feel free to use a normal lemon if you can’t get Meyers.
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Preserved lemons are my new ‘it’ ingredient. I made a few batches and gave them away as gifts around Christmas time and lately I’ve been inspired to find new and creative uses for them. Traditionally, they are used in Moroccan cuisine, as a condiment and in tagines and couscous. I think they lend themselves particularly well with all of the Spring ‘greens’, like artichokes, asparagus, peas, etc, etc. My favorite restaurant in Chicago- Green Zebra- has a salad on the menu made with shaved artichokes, preserved lemon, parmesan and red pepper foam that I just had to try last time I was there.
Searching online, you’ll find tons of ideas. Alice Waters of Chez Panisse makes a relish out of preserved lemons, olives, shallots and herbs- great for the summer BBQ season. People are using them as toppings for pizza, in martinis, and even in lemony desserts. So get creative! And if you come up with something good, let me know! Continue Reading / See Additional Photos
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