Originally Posted by
work2fly
Hmmm, we're overflowing with Meyer lemons from our backyard tree. I was thinking lemon curd, but limoncello would be far more interesting.
Why not do both!! Actually I prefer eureka lemons for limoncello because the are easier to zest. But Meyers do have a wonderful flavor. Lemon curd is dangerous...I would eat the whole batch. I have been using lemons with pasta, salad dressings, cocktails. One of my favorite things to make is Rao's Famous Lemon Chicken (but I use half the amount of oil)---I don't do the whole method...just the sauce which is delicious on everything.