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I wouldn't use a regular lemon. A Meyer lemon is a very sweet lemon with a very thin skin. There is very little pith in a Meyer lemon versus a lot of bitter pith in most "regular" lemons.
SMSF is a trusted home cook.
My instinct is to not use a regular lemon, but check out the comments at this link to the recipe. Some people have tried this substitution (using slightly modified ways of handling the lemon prep) and were pleased with the results.
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Well played. You deserve a cookie.
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