Last week I came across these beautiful meyer lemons. I have to admit they are kind of intriguing. For me the color and the smell is what sets them apart from regular lemons. They are bright and reminded me of tiny oranges. The smell I really cannot describe, but all I can say is that after zesting five lemons all I wanted to do was rub the zest all over my neck. I think you get the picture of how good they smell now. The taste is on the sweeter side, but they still have that sour kick to them.
The recipe that I decided to use was Martha Stewart’s Meyer Lemon Coffee Cake.  I went through a lot of recipes, but what set this one apart from the others was the fact that it used the whole lemon- the zest, the juice, and the rind.  You don’t have to waste a drop.  What is surprising about this cake is that although it calls for five whole lemons it’s not too lemony- it’s the perfect combination of rich cake, citrus surprise in the middle, and sweet and buttery crumbs on top. My one tip is to reserve the water you cooked the lemons in. You can make a really delicious cup of tea by adding just a bit of fresh ginger and honey to the lemony water.

Find Recipe at:http://www.marthastewart.com/344357/meyer-lemon-coffee-cake