This is definitely a splurge compared to a regular lemon. A cross between a mandarin orange and an ordinary lemon, Meyer lemons have a more complex, sweet flavor and less acid than regular lemons. I love the zest and flesh so we get a lot out of one lemon! Use a microplane grater to shave the top layer of yellow skin off the surface and add Meyer lemon zest to perk up any sauce, vinaigrette or even butter. Add a few shavings of the zest to a cake batter or biscuits and it gives a wonderful floral hint to the end result. Directly under the yellow skin, is the bitter “pith” – grate with a light touch to leave the pith behind.
Iron Chef and Food Network Celebrity Chef
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15 minutes ago
Unsponsored recommendation: La Cave de L'Abbe Rous Banyuls French Wine Vinegar https://t.co/4bXmxsxwmp
Unsponsored recommendation: La Cave de L'Abbe Rous Banyuls French Wine Vinegar https://t.co/4bXmxsxwmp
4 hours ago
Watching my daughter cook some strips of smoky, thick cut bacon. I’m almost alarmed by how happy and focused she is. She looks like a young cook. Cracking eggs into a bowl. Rummaging around for some bread. She reminds me to stay connected to the joy of cooking.
Watching my daughter cook some strips of smoky, thick cut bacon. I’m almost alarmed by how happy and focused she is. She looks like a young cook. Cracking eggs into a bowl. Rummaging around for some bread. She reminds me to stay connected to the joy of cooking.
