A sweet friend recently gifted us with a bag of Meyer lemons from the tree in her yard. In search of something a little different to make with them, I came across this recipe from the Los Angeles Times and thought I'd give it a go. The cardamom really brings out the earthy tartness of the lemons. I pretty much followed the recipe to the letter (a rarity for me), so I won't repost it here, but I hope you try it while Meyer lemons are still in season.
Styling and photos by Danae Horst for Gather and Hunt.
