Hold a plump, silk-skinned Meyer lemon in your hand.
Close you eyes and breathe its intoxicating perfume.
Imagine its sweet tart taste of honey and thyme on your tongue.
A Mother’s Day gift from my son this sturdy little tree spent the summer in the sun.
Now it grows in a corner window catching the sunlight.
Today I began to harvest my Meyer Lemon Tree. I’m anticipating what I shall do with this precious fruit.
Perhaps I’ll candy the peel, dust it with superfine sugar and serve it with a glass of sherry.
Or rub a little of peel around the rim of a delicate demitasse of espresso.
Then again I could arrange thin slices of Meyer Lemon on to a pizza crust, top it with goat cheese and just the smallest amount of fine chopped rosemary.
I’m thinking sweet thoughts about my very own Meyer Lemons. Pure bliss would be to use them in lemon curd or custard.
Even easier would be to grate my Meyer lemon into a bowl full of sweetened whipped cream.
I could celebrate my harvest of lemons with a lemon gimlet. I would squeeze one of the little darlings, add it with a touch of zest, soda water and a goodly amount of vodka to a sparkling cut- glass tumbler.
I always have Prosecco in my refrigerator. For a treat I would take the lemon juice, add some simple syrup and a strip of peel and top my champagne glass with Prosecco
To go with my cocktail or Bellini I would cut pumpernickel bread into the thinnest of slices, spread a little sour cream on the bread some smoked salmon, thinly sliced lemon and a sprinkle of capers.
Of course I could make lemonade, stuff a duck, make preserved lemons, put it on poached salmon, make lemon gelato.
Or just put these treasures in a blue bowl and enjoy.