My only souveniers from recent San Francisco visit were 6 lovely meyer lemons [do to an unexpected early, hasty departure].
I saw a great list of things on LA Times website for 100 things to do with the lemons, but few had actual recipes.
So, I ask those of you who are fortunate enough to have these wonderous gems as local produce, what do you make with them? Thinking dessert wise, but will explore other possibilities. I know how to just juice them and freeze for later use, candying the peel, and making lincello, so looking for other ideas.
Time is of the essence, since they don't have too long a shelf life after picking.
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