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These days, it's hard not to channel your inner sourpuss - especially when you look out the window to find a four-foot, trash-speckled snowdrift. Why not sweeten up those winter doldrums with one of the season's fruitful bounties, the Meyer lemon?
Meyer lemons are sweeter and less acidic than other lemons: a love child between the typical Eureka variety and a mandarin, with a smooth printer's yellow skin.
Most Meyer lemons grown in the United States come from California, much to local chefs', like David Bazirgan, delight.
Bazirgan is the executive chef at Fifth Floor Restaurant in San Francisco, California. Before joining the Fifth Floor team, Bazirgan had been named one of the San Francisco Chronicle's “Rising Star Chefs," as well as worked in Baraka, Jackson Square, Chez Papa Resto and the James Beard Award-winning No. 9 Park.
Five Recipes for the Meyer Lemon: David Bazirgan
2. Preserved Lemon
3. Vinaigrette for salads
4. Curd Lemon Tart
5. Lemon salt with the zest
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