Recently our grocery stores started carrying Meyer lemons. Usually we just get the normal lemons, but apparently now we are special enough to get special lemons. Which is good, because I had been wondering what was so different about them. It seems that they are a little sweeter than real lemons, kind of closer to an orange. And they are small, so it takes a lot to get enough juice to do anything with.
A couple weeks ago, I had bought a pound or so, with the intent of making a lemon bar recipe that I had come across. I followed all the directions, but when I took it out of the oven, it was a definite fail. It was all kind of dried up and had a weird top. I could actually pick it up out of the pan without cutting it. So last week I bought another bag, picked a similar recipe, but from a blog that I have used a few more times (followed her source link back to the original recipe and kind of combined the two recipes), and tried again. I had to bake it about ten to fifteen minutes longer than the recipe, so I was a little concerned about another failure, but it worked out. It was worth the second try, because they are really good. As well as really lemony.