Custard gets all grown up in 6 minutes flat, with a little help from olive oil and Meyer lemon (and a blender).

Last week, we talked all about citrus, from simple navel oranges to elegant bergamots. Today we're scaling down to talk about a whole range of tiny citruses, from the quotidian (lemons and limes -- what's the difference between them, again?) to the fantastical (calamondins). Pucker up and get ready -- we have so much to cover!

We're so very close to asparagus season here in the Northeast -- the weather has turned, spring is in the air, and soon we'll be seein a lot more green at the market. But while winter is still in our minds, we dedicate our fruit of the week to the mighty citrus. Here's a paean to our favorite winter pick-me-up, as photographed by our very own citrus-addicted Kristy Mucci.

Click through for plenty of photos of glorious lemons, oranges, kumquats, and more.

It was a rollicking day in the test kitchen. Click through to see a handful of shots from our day of chopping, cooking, photographing, and of course eating!