Sounds interesting. Do you cut them up and put the lemon pieces on the salads or just squeeze them and use the juice. I am spoiled out here in CA and have both a Meyer and Eureka lemon trees. I have fresh lemons all year long. But the "pickled" lemons might be something to try.
Clare

Clare - there is no doubt you Califormians are spoiled! LOL

You are supposed to remove a lemon wedge and rinse it thoroughly. Some people remove the pulp and slice the rind. Some others (like me) give the wedge a squeeze over my salad or chicken breasts as I saute them.

It is important to note that I do not retain salt or any other electrolyte which is why I can use salt freely.

I think if you were to make a quart or two and use sparingly, it would be a condiment you would love.

That sounds like a delicious salad. How do you brown the queso?

Sally

I will go check out Whole Foods in my area. Thanks for the reminder.

dcarch

Teresa - I don't have a TJ in my area, but I have a Meyer lemon tree that produces all year. I start to use them while they are still green and now that are fully colored. I made yesterday a shrimp paella with meyer lemon, it is one of my favorite citrus after my red lime.

Silvia

Sally - I buy the queso blanco at Costco. It comes in a package with 2 one lb blocks. I cut slices about 1/4" thick and just brown in a pan. There is just enough fat in the cheese to develop a crisp brown crust.

The browned cheese also pairs well with a tart apple. That is often my dinner once the homegrown apples start to show up at the market.

I love Meyer lemons, but have killed 2 lemon trees over the years. I am about ready to try again, though and get a new tree this spring.

The two things I made and loved with my Meyer Lemons were Lemon Ice Cream and Meyer Lemon Marmalade. Yummmmm. enjoy those lemons!

I just froze the juice from my first 7 Meyer Lemons. Now I need some good recipes.

Don't juice the lemons and throw out the zest! My favorite use for Meyers is Ohio lemon pie (aka Shaker Lemon pie - some people feel that Ohio is more correct). It uses the entire lemon, peel and all. Only the seeds are removed.

My second favorite use for Meyers is in preserved lemons. I always have a jar of these. If I can't find Meyers, I use regular Eurekas (or whatever is sold in my local market) but they aren't as flavorful. I rinse off the preserved lemon pieces, but use all of it.

Cheryl

This one's as good as the original recipes, and much quicker:

Preserved Lemons in One Week
From Michael Bauer, SF Chronicle food critic

� Quarter as many lemons (preferably Meyer) as you want and freeze them overnight in a glass or other non-reactive bowl.
� The next day, remove the lemons from the freezer and sprinkle on 1 tablespoon of kosher salt per lemon; stir to coat.
� Cover and set aside at room temperature for one week, stirring once a day.
� At the end of the week, the lemons will be ready to use - as a flavoring for roast chicken, a sauce for pasta, a condiment for cauliflower or broccoli and myriad other ways limited only by your imagination.

QUESTION OF THE WEEK
Q: I tried your recipe for preserved lemons you wrote about in a previous newsletter. Now they're in my refrigerator and I was wondering if you had recipes for using them?

A (from Michael Bauer): I don't have any specific recipes, but I use them liberally as flavoring agents. They're great tossed into the cavity of a chicken or slipped under the skin before roasting. Chop them up and use them with green beans, broccoli, spinach or just about any vegetable. They're great in pasta, especially to flavor a cream sauce or as an added boost to a tomato sauce. If you have bottled red sauce, chop up one-quarter lemon and add to that sauce, you'll be amazed at how quickly it freshens and transforms it. Minced preserved lemon is also great in a vinaigrette salad dressing or stirred into mayonnaise as a quick sauce for fish.

Here is a link to a Meyer's lemon thread I started last year. It includes a couple of other recipes for making the preserved lemons. In addition it includes doucanoe's lemon pudding cakes. Also bumblebeez included a lemon gnocchi she found in Food & Wine.

I've made the lemon gnocchi and it was delicious!

Here is a link that might be useful: 2012 Meyer's Lemons thread and recipes

Not Meyer's lemons!!!!!! And I know that and I keep typing it anyway.

Thank heavens for forum friends and their emails!