This is the last lemon post, I promise…

Some of the desserts in my lemon dessert round-up specified Meyer lemons, so I wanted to briefly describe the difference between them and a regular lemon. Meyer lemons taste sweeter and fruitier than “regular” lemons. They are larger and they have edible skin. You can substitute regular lemons when Meyer lemons are called for in a recipe, but the result will be tangier and not quite as sweet. In recipes that call for a lot of Meyer lemon juice, you can substitute 3 parts regular lemon juice and one part Mandarin (clementine) orange juice. Peak Meyer lemon season is over the winter, but depending upon where you live, they can sometimes be found into the Spring. For more information and great ideas on how to use Meyer lemons (if you can get your hands on them!), check out this wonderful article from the Los Angeles Times.
And…one LAST lemon-crazy note:
If you’re in a “lemony” mood, but don’t feel like baking, this Sugar Lemon body lotion from Sephora is amazing. I can’t do it justice, but check out what Dooce has to say about it here.