Earlier this year I got myself a dwarf Meyer lemon tree. I have wanted one for a few years. It was only two feet tall, but already covered in green baby lemons. Now, six months later, I have about eight juicy yellow Meyer lemons to cook with.
It looked beautiful on my deck, and the white flowers were very fragrant. Unfortunately, I had to cut off the branch that was blooming to get rid of an unidentified icky pest that was trying attack it. I’m not sure if I’ll be harvesting much next year, so I want to make the best of what I have now.
In a warm climate, you could plant it outside, but I’m keeping mine in a pot. This way I can enjoy the green foliage inside during the winter and bring it outside for the summer.
If you haven’t used Meyer lemons before, you are in for a treat. They are sweeter, more of a cross between a mandarin orange and a lemon. Also the skin is much thinner. In fact, so thin that when I hit it on the counter to get it ready to juice, it busted open and went all over me and the floor. Let that be a lesson you don’t have to learn first hand!
I used the juice of my first lemon to make this dressing:
Eggless Caesar Salad Dressing with Meyer Lemon
(Serves 2 – 4)
- 1 tablespoon eggless Mayo
- 1 clove garlic, minced
- 1/2 teaspoon Dijon Mustard
- 1/2 Meyer lemon, juiced
- 1/2 vegan Worcestershire sauce
- Pinch of salt
- 1/4 cup olive oil
- Pepper to taste
Combine all the ingredients in a wooden salad bowl. Mix thoroughly.
Wash and dry a small head of romaine and tear into small pieces. Add lettuce to salad bowl. Toss until the dressing is clinging equally on all the leaves.
Serve with fresh ground pepper and freshly shredded Parmesan.
