Our little meyer lemon tree on the deck was a wedding gift a little over a year ago. It’s second season has produced a whopping 5 lemons that are just ripening now! I squeezed one on some lightly sauteed carrot ribbons, and with a touch of olive oil, basil and Maldon sea salt, it was delish! This dish is great warm or at room temperature.
By Erin Gleeson for The Forest Feast