Ruthy is a Recipe Tester for Food52
I think if your mandoline works great with everything else then your lemons probably have thicker skins than normal, which can happen. Do you think you can slice them thinly with a plain chef's knife? Or maybe the serrated-blade option on the mandoline would work better?
These are meyer lemons, and they do feel softer than regular lemons. I read to put them in the fridge to firm them up, and I did end up using a serrated steak knife, which worked pretty well. Lemon slice almond cookies--baking now. My mandolin is about10 yrs old--would the blade have dulled? Thanks!
Barbara is a trusted source on General Cooking.
The blade on my mandoline dulled after about 8 years, and I ended up buying a new one. Can't remember the brand, and I haven't tried it on lemons. (Please post recipe!)
June is a trusted source on General Cooking.
I don't know about the mandoline, but I thinly slice lemons successfully with the 1mm slicing blade on my Cuisinart.
Hadn't thought of using my cuisinart...
My Benriner Mandolin has worked beautifully for me. I've had it for YEARS!!!
A very sharp blade in your Mandolin is key. If you've had your mandolin for 10 years, chances that your blades are dull is dead on. The blades for the Benriner Mandolin are extra sharp and stay that for for years. The best part about this mandolin is that the blades are re-placeable. The softer flesh Meyer Lemon is not the problem, it's your blade.
Get a cheap Japanese mandolin from an Asian store they were great
I'll check our markets here--I did once have a Benriner.
try Norpro on Amazon for less than $25...sharp as you need and very affordable.
I will check this out also.
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Well played. You deserve a cookie.
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