Well, it worked at dogpatch pizza. But even though I used Meyer lemons, and sliced them very thinly, they were as bitter as bitter can be. I still rather liked them against the golden beet greens and manchego cheese, but I acknowledge that it was, perhaps, an acquired taste. I’m thinking the masters at Piccino salted the sliced lemons and let them sit for a few hours or overnight to de-bitterize them. My dashing husband happily ate a few slices without removing the lemon, though, so it can’t have been that bad. And you must admit, it does look lovely.
