I've been fixated on Meyer lemons since I first discovered them a number of years ago, and our friends (as I've previously written about in both the book and blog) have the BEST Meyer lemons I've ever had. Sweet and tart. Firm and with a beautiful skin. We were over there the other night and got a 'fresh shipment' that I'm cooking through.
I think I've just discovered the first thing that they don't enhance. Pizza. Just don't try it, I figured that buffalo mozzarella might, just might be enhanced with the lemons--I was wrong. Upon baking, the lemons were simply too bitter with the cheese. Oh well. Gota try some strange pairings in order to find the ones that work.