I apologize. First of all, I am (criminally, as they’re gorgeous) incapable of taking a good enough picture of these lemons. Second, I have two articles due on Monday, neither of which are remotely done, and nowhere near enough time between now and then. I’m saving my words! Third, I don’t know what to do with this little treasure trove yet. I’m still considering. Do you use Meyer lemons? Do you have any great ideas?

If you’re looking for ideas, here’s what I did with some of my lemons last year:

Meyer Lemon Posset (Cream+Lemon= possibly the best dessert ever. Seriously, you MUST try this)
Meyer Lemon and Arugula Pasta
Meyer Lemon Syrup

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