I love making lemon bars with them. The flavor is much more complex and interesting than with typical lemons.

I also like using them in Chinese and other Asian foods–in my archives, there is a recipe for Cantonese lemon chicken that uses wedges of Meyer lemon in it that is fantastic–if you get a chance to try it, Owen, especially if you can get fresh water chestnuts to go in it–please, please, do so. It is a lovely flavor and texture combination.

I just sent my mom back to England with a begrudged three pounds of Meyer Lemons in her luggage. I find that meyer lemons excel in baking - you can sometimes reduce sugar content too when using meyer because they are so sweet on their own. And you MUST use the peel - that’s the best part. I’m afraid I’m too much of a lemon addict to ship them off to other people - selfish and greedy - that’s me.

As for Meyer lemons–they are not only sour, they are sweet. They have a very complex flavor that is sour, sweet and flowery all at once. Their peel also has a medicinal tang to it as well.

Dan–I am glad Heather loves her knives! I hope we get to go shopping again soon–I had fun with you guys.

And I really had fun helping Heather pick good knives for herself.

I guess so. Heather burbled about her new knives all evening yesterday, and she continued to burble about them today.

I guess getting the BTUs installed is next

-Dan

snooping around the net I found a mention about this book:

The Food and Cooking of China.

http://www.amazon.com/gp/product/0471110558/002-9645599-7194449?n=283155

Have you read this? What do you think?

Rose