I have a dwarf Meyer lemon tree growing in a wine barrel on my deck. It's doing pretty well for its three or so years. At them moment, the lemons are green and about the size of garbanzo beans. Of course, these little guys fall off or, and this is more likely, my daughter's cats use the barrel as a springboard up to the bird feeders in unsuccessful attempts to dine on the Lesser Goldfinches who visit us and knock them off. In any event, I cracked open some of these miniscule fruits and then tasted them. I was pleasantly surprised at how tender they were and just what a wonderful concentrated citrus flavor they treated me with. I was expecting a bitter taste, but it didn't happen.
I can imagine they could be used crushed in recipes wherever lemon zest is called for or even halved in beverages. I was wondering whether this was indeed a practice anywhere.
