I'd always been intrigued by Meyer lemons. I'd never actually had the chance of baking with them, let alone buying them until a few weeks ago, mostly because every year I'd completely forget about them until it was too late. I wouldn't remember that it was Meyer lemon season until the very end of the season, and at that point, I always had to tell myself that next year would be different. Next year I'd try harder. Next year, I'd actually remember. It only took about three years of that for "next year" to actually happen.
Meyer lemons are something of a cross between a lemon and a mandarin orange. They're rounder and more yellow than typical supermarket lemons, and are less acidic. They're super juicy and have a thin, wonderfully fragrant skin. They're really something special, and it's too bad they have such a short growing season! When I went shopping for winter citrus a few weekends ago (see, when "next year" finally happened, I made sure to really follow through and stock up on all kinds of citrus!), I bought tons of Meyer lemons, without any sort of clue as to what to do with them. The possibilities were endless but nothing seemed right. I wanted my first experience with Meyer lemons to result in something truly delectable, and settling on something that was anything less than that was not an option.
