The Meyer lemon tree (bush, really) we bought last year gave us two beautiful lemons! I’m riding on a high that’s part “This came from my garden!” and part “Wait, I live someplace where we can grow citrus outside?” A quick search through my bookmarks revealed only two recipes with Meyer lemons. One of them called for 1 cup of juice, so that wasn’t happening, and besides, I wanted something that would showcase the lemons a bit more.
So I made this dish with one of our lemons (it feels so good to say that!) and snap peas. I used a little less than 1 lb of peas, because I kept munching on them as I was trimming them, and I only used 2 Tbsp of oil instead of 3, as I’ll write below. I actually blanched the peas properly, and I really loved this dish. I’m wondering whether I should make it again with the last lemon or bite the bullet and have it anonymously mixed with store-bought Meyer lemons in something else.
1 lb snap peas, trimmed
1 Tbsp Meyer lemon juice
1 tsp Meyer lemon zest
2 Tbsp extra virgin olive oil
1 tsp minced shallot
1 Tbsp chopped mint leaves
salt and freshly ground pepper, to taste
Fill a large bowl with water and ice. Set aside.
Bring a large pot of water to a boil. Add snap peas and cook until just tender yet still crisp, about 2 minutes. Using a slotted spoon, transfer snap peas to ice water.
Whisk all other ingredients together in large bowl. Drain snap peas and toss with the vinaigrette.