Servings: eight to ten.
Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone that makes them worth seeking out. You can also substitute regular lemons, but expect a sharper taste.
The crumbs can be prepared the morning of the meal and stored in an airtight container at room temperature. The vinaigrette can be made a day ahead and stored in a covered container in the refrigerator.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This is one of my favourite 'go to' green bean recipes. Absolutely delicious and provides a wonderful compliment to so many dishes. Always receives rave reviews and easy to prepare as I do my best to always have Meyer lemons on hand as they bring back childhood memories of having a tree in our yard.
Like others I didn't have a Meyer lemon (which is actually a cross between the lemon and the Mandarin orange) so I used half a lemon and half an orange (for both the zest and the juice) and it came out fabulous. Brilliant recipe.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.