I would use the full 2 tablespoons, though (the acid helps in the rising, and vinegar is less
acidic than lemon juice).
Not exact matches
Meyer
lemons are less
acidic and slightly sweeter
than the standard
lemons found in the grocery store, and provide a perfect balance against the tart
lemon curd swirled into this silky batter.
Meyer
lemons are not as
acidic, and definitely sweeter
than standard
lemons, so I reduced the amount of sugar I would normally use, and I probably could have used even less.
some might find it too
acidic because it is primarily dressed with
lemon and vinegar (I double checked it twice for missing oil), but finally decided that it works very nicely without oil other
than the «drizzles» on the burrata.
Meyer
lemon Sweeter and less
acidic than their conventional brethren, Meyer
lemons are perfect in both sweet and savory preparations.