When Life Gives You Lemons…

I live in Ventura County, California’s number one lemon producer.  The annual lemon crop is worth many hundreds of millions of dollars annually, employs legions of farm workers, and creates a greenbelt of hundreds of acres around our towns and cities. In the spring when the lemon trees are in bloom, the air is fragrant with a light citrus scent.

Most home gardeners around here like to have a token lemon tree in their gardens, and when I started my family-size citrus “orchard,” I put in a Meyer lemon because it stays a manageable size with pruning and is a prodigious producer. 

Meyer lemons are believed to be a cross between a true lemon and a mandarin, which would account for its sweeter taste, compared to the lemons found in the supermarket. You won’t find Meyer lemons in the large chain markets because their thin skins mean they don’t travel well, so they are considered a specialty fruit. Where you will find them in the spring when the trees are laden is in farmers’ markets and in baskets on store counters with a hand-lettered sign that says “FREE,” the gift of a home gardener trying to share the bounty.

Because I can hardly keep up with the amount of fruit my one little tree produces, I use fresh lemon in everything. Most recipes using lemon don’t require any more than a small amount of juice, so I’m always on the lookout for ways to use as much as possible. Here are two simple recipes that help make a dent in my lemon inventory at this time of year.

Meyer Lemon-Vanilla Vinaigrette

2 Meyer lemons, juiced

¾ teaspoon vanilla extract

¾ teaspoon Dijon mustard

½ teaspoon mashed anchovy fillet

1 teaspoon minced shallot

¼ cup olive oil

¼ cup canola oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Stir together the lemon juice, vanilla, Dijon mustard, anchovy and shallot until smooth. Slowly whisk in the oils. Season with salt and pepper. Use to dress a spring salad of greens and tangerine segments.

Meyer Lemon Marinade

1 cup Meyer lemon juice

½ cup extra virgin olive oil

¼ cup drained capers

¼ cup fresh dill, chopped

1 Tablespoon dried oregano

1 Tablespoon grated lemon zest

Lightly whisk together all ingredients in a bowl, and set aside to at room temperature for about ½ hour before using, which will help develop the flavors. Use as a marinade for fish, chicken, or pork tenderloin.