Somewhere, I came across a wonderful tip for keeping produce fresh. When you get it home, wash it in a mix of 1 part white vinegar and 2 parts water. This removes stuff from the skin of the fruit or veg and they do not get moldy. I find it to be especially effective with citrus fruits, but everything I've tried it with has lasted longer than expected.

A week in the fridge should be fine. Be warned, though, that Meyer lemons with their tender skins do not keep as well or as long as regular lemons and oranges. I am ashamed to admit that I have too often made the mistake of forgetting about them until they were beyond their useful life. And unless you have a tree in your yard, they are kind of pricey! (I adore them -- such perfume! I've made Amanda's NY Times Meyer lemon tart recipe from 12.02.1998 several times to rave reviews.)

Wonderful! Thanks so much for advising. And, I'll give the paper towel trick a try. I'm so looking forward to the tart!

I'm with you on the local bit!! I've had really good luck with lemons in the crisper drawer, they usually last a couple of weeks before they shrivel up and wither away. I wrap mine in a paper towel and that seems to absorb any excess moisture from other food stuffs. I say go for it.

It will keep. I"ve had one in my refrigerator for > 1 week and it's fine. It's a great recipe--enjoy!!