H scored these beauties last night at Raziel’s. The owner had been in California and brought a bunch back from her friend’s tree. They are fragrant, thin-skinned, unwaxed–nothing like the gnarly, sour, slightly greenish relatives they sell at the local supermarket.
As of right now, I have no idea what I’m going to do with them. OK–that’s not true–I have too many ideas of what I could do with them.
I’m imagining slicing a couple of them very thin and preserving them in a light sugar syrup. I’m imagining some sort of lemon chicken dish. I’m imagining custard and/or ice cream. But there are only four, and they’re fresh, so I’d better figure out something within the next day or so. Something that utilizes not just the pulp, but the thin, tender rind as well.
I’m open for suggestions, readers. Here in South Dakota, we don’t get a chance at four fresh lemons every day (or almost any day), so I want to make something as special as the occasion. What would you do with four lovely fresh lemons to capture all their sweet, lemony goodness?