Meyer lemons

Few things bring me back to my time in the Bay Area more than Meyer lemons. In February in the East Bay, they are almost as common as zucchini is in summer, but outside of the Bay Area they are as scarce as hen's teeth. So, it was a pleasant surprise to stumble across a bag of Meyer lemons in a local grocery store last week. Today I capitalized on that find by making a gluten-free Meyer lemon tart (almond flour-based shortbread crust with a lemon curd filling). The mere smell of it transported me back, and it is the rare dessert that I eat. A slice of Meyer lemon tart is almost enough to ignore the sight of freezing rain collecting outside our window.

Nice. The flavor is so special. Of course it's never quite the same as in the local area, so I don't even bother when not in the Bay. But maybe I should. I'm sure the tart was lovely.

Meyer lemons are my choice for making Moroccan preserved lemons. Here in New Hampshire we usually only see them for a short time in January/February.

-Paul W.

[Jenise]

I miss lemon season in our former home of Huntington Beach. Two neighbors on our cul-de-sac of nine homes had lemon trees, one Lisbon and one Meyer, but oddly disliked the fruit. I was given carte blanche to help myself.

I'm working my way thru a bag of Meyers right now. 4 lbs for like $6 or $7 at Costco--splendid fruit.

Betsy's cousin in Bay area just sent a box. It's crazy with the postage, but we will enjoy.