Meyer lemon bounty

                                                                                                                        photo, Diane Carnevale

These beautiful meyer lemons came from a small tree that I got at Home Depot last Spring. I bought two that day, one for me and one for my mom. I hate to admit but mine fizzled from neglect over the summer—they are still alive now, but just didn't get the TLC they deserved to fruit the way these, from my mother's tree, have. I think she had close to a dozen lemons drooping heavily from the little stalk! Meyer lemons are the result of cross breeding from lemons and tangerines, and have a sweeter, less acidic taste than an ordinary lemon. And like regular old lemons they are versatile in the kitchen in both sweet and savory recipes. So what do do with these tart sweets? A meyer lemon souffle or cake? Or a warming bowl of Greek Avgolemono soup? A meyer lemon salsa to spoon over chicken or fish? How about preserved Moroccan lemons, meyer lemon risotto with basil, meyer lemon blueberry scones, or meyer lemon marmalade? The possibilities abound!

   photos from Saveur, Bon Appetit, Food & Wine and Gourmet Magazines