Spying bright yellow Meyer lemons in the refrigerated produce case at my local natural food co-op never fails to give me a lift. This occurrence usually takes place in March, my least favorite month of the year in northern Minnesota with its dull gray skies, dirty slush, and sometimes, snowstorms that, by this time, no one wants to experience.
I grabbed several Meyer lemons last week, brought them home and arranged them in a shallow white bowl with the kumquats that also came home with me.
After enjoying their burst of brightness in my kitchen for a couple of days, I knew it was time to use them up. I was ready to make some little tea cakes, tiny loaves infused with the juice of Meyer lemons.