Our Meyer Lemon tree’s branches are so heavily laden with lemons that some are bent to the ground. I love going out to check the ripening fruit as it changes from lime green, mottles with yellow, turns yellow all over as if it is saying “Wait, wait, not yet.” The right time for harvesting is when the lemons turn egg yolk yellow blushed with orange. Since this variety is sweeter and thinner skinned than other varieties of lemons, there are many ways to use them. I have a list from the LA Times that lists 100 ways to use Meyers which I previously posted as a link during last year’s harvesting.
I have used a number of those suggestions. This week I tried one more: pzza topped with Meyer Lemons, green olives, rosemary, and goat cheese. The recipe is all in the title!
1 12 inch thin pizza crust
2 Tablespoons olive oil
4 ounces goat cheese, crumbled
1 Meyer lemon, washed and patted dry,very thinly sliced
Green olives, sliced
1 Tablespoon finely chopped fresh rosemary leaves
Heat oven to 375 degrees. Place crust on round pizza pan or baking sheet and brush lightly with olive oil. Add goat cheese crumbled evenly over the top. Remove any seeds from lemon slices and scatter them over the goat cheese. Add olive slices and sprinkle with rosemary. Bake for 10 to 12 minutes, or until crust is browned and cheese is melting. The lemon slices will caramelize slightly. Variations: Add chopped artichoke hearts, a small amount of additional cheese such as provolone or mozzarella, or pine nuts.