My baby meyer lemon tree

Is it just me, or are Meyer lemons way easier to get this year than they were last year? I have been buying them 6 at a time, and using them for so many things. I thought I would share a few of them here. I’m also going to give a few tips on having them all year round, so that you never have to be without them. As you can see from the picture above, I have a plan for the future. This little tree is covered in buds right now, so hopefully next year, those will all be lemons!

If you don’t know what a Meyer lemon is, they are a cross between a lemon and a mandarin orange. They look like a lemon, but the skin is a little thinner and often a little more orange-colored. They smell like lemon, but sweet. You can use them anywhere you would use a Eureka lemon.

For more information, visit Oysterculture’s citrus entry.

First, the links to things I’ve already made and posted on this blog: blueberry-Meyer lemon scones and lemon-clementine cake. My friend Natasha at 5starfoodie created this great Meyer lemon crepe recipe.

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Okay, I know I just posted scones 2 weeks ago. What can I say? I ran out and had to make more.

These are a little bit of a creative take on Cindy Mushet’s recipe for Candied Ginger Scones in The Art and Soul of Baking. I loved the idea of these, because they have no butter in them, and the cream is whipped. The original recipe was not whole wheat, so I substituted 1/2 of the flour with whole wheat pastry flour.

I wanted to go back to my original idea for this blog – the eleven best foods you’re not eating. So, blueberries it was. And lemon peel is supposed to help prevent cancer. Besides, what isn’t a little better with some Meyer lemon in it?

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This is going to sound like the most decadent meal. And it is!  But I swear to you, the entire meal was less than $30 for 2. Including wine!

The original recipe this was based on is a pain in the butt to make. I beg my father to make it for any huge celebration. When I passed my boards, he gave in. But most of the time, I cannot talk him into it. Or, he’ll only make it for me, and everyone else gets steamed lobsters.

But I hit on a much, much easier way to do it. It starts with frozen lobster tail – instead of the live lobster from the original. The last time I priced these at a well-known supermarket, they were still around $40 for 2. But Fresh Market occasionally has them on sale. I got them last week for 2 for $15!! Now, I grew up in Rhode Island, and spent most of my life in New England. I get it. Lobster is supposed to be a certain way. Did I mention 2 for $15? Make sure to steam an extra one for this lobster club sandwich!

The other important element is compound butter. My personal favorite is Meyer lemon. Feel free to fiddle with the butter. Herbs, spices, wine, whatever sounds good. I like just the lemon because it does not overwhelm the lobster taste.

Serve this with a fennel salad and crusty rolls. For wine, I chose a Prosecco. It’s light and not too dry, making it a great choice with the sweet lobster meat.

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