Meyer lemons seem to be a mellow variety of lemon, still quite tart but not so pucker-inducing as regular lemons. I found a small bag at my super market. I grated the zest off of them to use in Lemon Salt with Fennel and Chili. Then I removed all pith and membranes and kept the flesh to make this salsa. It was delicious on grilled chicken skewers. I doubt it would keep very long, so make it right before you use it. My measurements are approximate; I didn’t really measure anything.
3/4 cup chopped Meyer lemon flesh
1/2 cup chopped, peeled & seeded cucumber
1/4 cup minced fresh cilantro
1 minced fresh Serrano chili (or to taste)
1/4 cup chopped scallion greens
1/4 – 1/2 teaspoon sugar
salt to taste
Combine first 5 ingredients. Add a little sugar, mix thoroughly and taste. You want to balance the sour of the lemon and the sweet of the sugar. If it is still too tart, add a little more sugar. Add salt to taste.