I had never heard of Meyer lemons until I moved to California. They’re actually a cross between a lemon and a mandarin orange, so they’re a bit less tart than regular lemons. Last night I used them to make Michael Chiarello’s Lemon salt marinated pork tenderloin with honey roasted applesauce. It’s a great recipe because the salt makes the tenderloin really juicy, and not overly salty as long as you use sea salt. Plus, the sweetness of the applesauce helps to cut any residual saltiness. I think the Meyer lemons worked well with it. I served it with rosemary roasted potatoes and gingered beet greens. Unfortunately, I forgot to take pictures But have no fear, I used my leftover Meyer lemons to make lemon bars using this recipe from a great baking blog. They’re delicious!