When I’m wondering how to make a plain meal more interesting, I pull out a jar of preserved lemons. If I need a hostess gift, I bring a jar of preserved lemons. Simple to make, preserved lemons are lovely to look at and jazz up everything you add them to. Most recipes that include preserved lemons say to use only the rind, but I can’t bring myself to throw away the salty, squishy pulp. It tastes far too good to waste, so I use it along with the rinds in salads, pasta, and tagines. You can preserve other types of lemons, but the thinner skin and relative sweetness of the Meyer lemon makes them my first choice.
Limoncello is a classic Italian liqueur traditionally served ice cold as a digestive, after dinner. Frankly, I think it’s tasty enough to drink anytime. The recipe comes from southern Italy and calls for true lemons, but I like to use Meyer lemons instead. I’ve done some experimenting over the years and come up with two very different recipes that produce two very different liqueurs. If you try them both, please let me know which one you like better! Read more
The improved Meyer lemon is a very special fruit. Special because it’s delicious. Special because it’s fragrant. Special because it’s disease resistant. Special because you can grow it in a pot. Read more
Happy birthday to me! Every year my dear friend Cayce sends me a box of Meyer lemons, picked from her neighbor’s tree in San José. I can’t imagine a better birthday gift. And because she sends me such a GIANT box, I get to experiment with all kinds of recipes. This Meyer lemon cake is one of my favorites. Read more