I’ve been behind the curve on many things in my life: growing hips, getting married, watching The Wire…just to name a few. Knowing this, it shouldn’t be much of a surprise (at least to me) that I’m only now discovering Meyer lemons, but it sort of is. Oh, it’s not that I haven’t tried to use them for the past couple of years; it’s that they were awfully elusive/sold out whenever I thought to look. But our local Whole Foods has had a good supply these past few weeks, so I’ve more than made up for lost time.

(For anyone else who suffers from the same predicament as me, you can find a good Meyer lemon disquisition here.)

It’s pretty easy to plan an entire meal around the Meyer lemon if you try just a little, so I dug around and found a simple, elegant pasta recipe at The Amateur Gourmet and put my own spin on it with smoked fish straight from my brand new Camerons Stovetop Smoker. (Thanks again for the birthday present, Naomi!) In that heady state of new toy-infatuation, I did two versions of the pasta — one with smoked salmon and one with smoked trout. I thought the salmon was delicious on its own, but too assertive for the rest of the flavors in the pasta. The trout, though, was perfection. It mingled nicely with the zest, crème fraîche and greens without overshadowing any of them.

Hard as it was to do, I saved a little room for dessert. Earlier in the day I found a recipe at Thursday Night Smackdown for a Meyer lemon curd so delicious it almost didn’t make it to the refrigerator. I put the leftover egg whites to good use and made pavlovas from Simply Recipes. So we ate, essentially, an upside-down lemon meringue pie, only I didn’t have to deal with the annoying crust.

Sweet lemon clouds. Heavenly.

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