meyer lemon overload
And that's a good thing.
squash, ginger and meyer lemon soup
white miso, chick pea, tahini, and meyer lemon soup
I've stuffed in roast chicken, rotis lamb, slices on chicken and fish.
Dehydrated slices, and made meyer lemon and rosemary salt. (low and slow drying in the oven)
I sliced off the stem end of one and it is in the freezer...
for grating. I have not tried that before. The skin is so thin i'm thinking the pith will not be bitter like a regular thick skinned lemon?
Using it this weekend in a bread pudding using rustic bread, dried figs, scant few blueberries and dark choc.
(Figgy Duff) -something new so might have to do a trial run.
I know Annie has some from beachlily?
Oh, and super in a cucumber, avocado salad. And made fridge pickles using it instead of regular lemon.
So what other methods for preserving or freezing?
Thinking of a citrus herb butter in some tiny ramekins i never use. I could freeze those. Hmmm.