Earlier in the year, I had seen many posts about Meyer lemons. I've never tried them, but they sound really wonderful.
The other day while Satoshi and I were shopping, we came across Meyer lemons...from New Zealand! The color of these lemons were a bit orangey not the "lemony" yellow that I'm used to seeing. Even though they were pricey, I wanted to try them.
I zested one of the lemons and kept it aside to make scones. With the juice, I made this refreshing pasta with shrimp, capers, garlic and veggies for our dinner one night.
With the second lemon, I zested it again and used both the juice and zest to make my favorite lemon oregano vinaigrette. Doesn't the lettuce I bought for salad look beautiful? They call it "bouquet" lettuce. The one head comes in this BIG wasteful plastic container so that the fragile leaves don't get bruised (the sad price to pay to have non-bruised lettuce). It was the first time I've seen this type of lettuce in the market and it was love at first sight. Although the price would end the relationship...it was expensive...
Since I still had some cream leftover from making cheesecake (which I'll post about later), I used it to make earl grey scones and added the Meyer lemon zest I had set aside. The aroma of these guys coming out of the oven was heavenly! Of course, I had to taste one as soon as it came out of the oven. Delicious!
I was wondering though, are the skins of this variety of lemon softer than regular lemons? They were very easy to juice and zest. Still, I'm happy I was able to try them.