Meyer lemon

Barely enough acid to set a posset, and the perfume survives the heat.

The fruit already smells of thymol; the herb just confirms what is there.

The peel is thin enough to eat, so slice it whole into the oil, pith and all.

Low acid means the curd stays soft. This is the one lemon that will not split it.

Both floral rather than sharp; the honey stretches the perfume across the palate.

Sweet shellfish with a lemon that brings perfume instead of a puncture.

Vanillin catches the mandarin half of its parentage and ignores the lemon half.

Shared linalool, but the fruit is already halfway floral so use a third as much.

Both apple-floral under the citrus; steeped together they read as one tisane.

Ginjo esters and Meyer peel sit in the same perfumed register. Neither shouts.

Cream needs acid it can survive; this one perfumes the curd instead of curdling it.

Floral over earth. Sharper lemon kills truffle; this one negotiates with it.