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Mar 20, 2010 11:24 AM

Recipe, Meyer Lemon Relish, do I peel the lemons?

I'm making this recipe for Meyer Lemon Relish with Seared Scallops & Prosciutto.

Do you think the lemons should be peeled? Or do you chop them up. peel and all?


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  1. Lemons are bitter even with the peel removed; I read the recipe and can't imagine someone wanting to eat a chopped up unpeeled lemon without it being at least blanched and some sweetener added. I would peel the lemon and remove as much pith as I could. Definately not something I would make but am interested to know how that tastes.

    3 Replies
    1. re: Cherylptw

      I thought exactly the same thing.

      I removed the pith, but then chopped up about a quarter of the peel and added to the chopped, peeled lemons.

      I'll post the results, and my guest's opinions after dinner.

      1. re: middydd

        I disagree. Meyer lemons are much less bitter and more bland than "regular"lemons. I have eaten the skin many times. It seems as if the recipe calls for slices of lemons mixed with the rest of the ingredients.

        Good luck.

        1. re: oakjoan

          Yes, my husband will eat an entire Meyer lemon raw.

    2. I haven't made the recipe you posted but I do make the meyer lemon and green olive relish in Suzanne Goin's book when I have meyer lemons on my tree. I never peel them for this. It's quite delicious. Used my last meyer lemon last weekend..sniff sniff...won't be making this again until the next crop later this year.

      1 Reply
      1. re: ziggylu

        The meyer lemon and green olive relish sounds good, too. Thanks for mentioning it.

        My relish was very good, I could see making it either way, with the pith and peel or just with the zest as I did.

        The relish was a little bit overpowering for the scallops. I think next time I'd switch to grilled shrimp instead.