This week when out and about, try to see if you can find Meyer Lemons. These became popular in the 70’s by Martha Stewart, our queen. They are smoother, rounder, more vibrant, and less acidic than regular lemons. These Meyer Lemons, with major flavor powers, aren’t just another ingredient, they’re often the main star in a dish! Some very popular Italian dishes that highlight lemons are limoncello, pasta al limone, and lemon cookies. While Italians like to act as if they have a monopoly over citrus, many nations, including Israel, Morroco, and Iran use preserved meyer lemons in their dishes.
Meyer Lemons specifically add a brightness and depth to dishes. They can be used in dressings or even chopped and as a condiment for an incomparable flavor pop. This can be amplified when preserving the lemons with salt. When preserved, the lemons can last for up to 6 months. Preserved Lemons are great for that extra zing in marinades and dressings. But, if you want to use them right away, Meyer Lemons can be used in any way a regular lemon might be!