Meyer Lemons

The lemon chefs ask for. Thin, deep-yellow skin, rounder than a Eureka, and softer on the acid, with a floral sweetness that comes through in the zest. Use it where a regular lemon would shout: curd, cakes, cocktails, roast chicken, or sliced thin over fish.

Grown on our hillside in Wildomar with no synthetic sprays or fertilizers, and never waxed. Picked the day they leave the grove.

Pick up from the CSA box at the farm.