Pucker Up.

I could go on and on about the merits of a Meyer lemon, which we grow in abundance at the ranch. They're practically eye candy with their lovely round shape and fine, orangey skin. They're a mandarin-lemon hybrid, with a slightly sweet, floral quality, unlike any other citrus, and they seem to make every recipe just a little more special. And, boy, are they juicy?!? But, if you're a lemonhead, sometimes a Meyer just won't cut it. http://farm3.static.flickr.com/2395/2259846557_b47db2ff74.jpg?v=0Willow sent down the first batch of big, canary yellow Lisbon lemons on Wednesday, and I'm so excited I had to blog about it. Lisbons have a fat, thick rind and sturdy skin that's perfect for zesting into baked goods or peeling into cocktails. The rind looks especially good if you slice the lemons paper-thin and drop them into a clear pitcher with ice-cold water. Voila: Lisbon lemon water. And their juice? Classic lemony goodness. Lisbons are bright and tart, which makes them an ideal complement to sugar (lemonade, for example, or in our case, Lisbon lemon curd), and their acidity is what makes them so appealing to cooks. With one little squeeze, they can bring a dish to life or they can be used to balance fuller flavors and fats (such as McEvoy olive oil, when you're dressing a salad). Here are a few ideas to kick around, but we'd always love to hear more!
Lisbon Limoncello Lemon Risotto from Saveur Golden Fennel (with McEvoy olive oil and Lisbon lemon zest) from Joanne Weir Lemony Pasta with Artichokes and Goat Cheese from sfgate.com