When I was at my local Fairway this winter, I was overcome by Meyer lemon madness. I purchased dozens — repeatedly. A winter citrus, you can extend the season by preserving them, which is precisely what I did — repeatedly — using Eugenia Bone’s easypeasy recipe. I have been using them in virtually everything we cook at home (White clam pizza! Linguine and clam sauce! Roasted broccoli! Brussels sprouts! You get the idea.) Restaurants have also been making the most of this delicious fruit, using them in recipes both sweet and savory, to the delight of diners.
* Blue Fin, New York, New York: “Meyer lemon tart was to die for!”
* Bouchon, Yountville, California: “I had the most delicious seared scallops with a meyer lemon oil. Also a great glass of Gentlemen Farmer’s Cab Franc — the owners of the vineyard were sitting next to us and shared the bottle. Great news that it is on the wine list also!”
* Chez Panisse Cafe, Berkeley, California: “The Meyer lemon spritzer was better than wine!”
* Domaine Chandon étoile, Yountville, California: “We had the four course tasting menu. My crab appetizer was scrumptious, and my husband adored his tuna. We both had the diver scallops — delicious. Then I had the duck for a main course and my husband had the lobster and veal. Both were outstanding. For dessert he had creme brûlée, and I had a marvelously delicate Meyer lemon mousse.”