I apologize if this is covered in the Cake Bible. I’m going to be getting a copy of that today to read through but does anyone have experience with Meyer lemons? From what I gathered, they are in season now, but what if I wanted to use them in September? I’m guessing I could juice them, and take some of the zest and freeze that in an ice cube tray, then seal those in a plastic bag? I’ve made this recipe before by mixing the juice of a lemon and mandarin orange together, but I want to try it with the meyer lemon to see the difference or if anyone knows of a better substitute.