Food & Cooking Recipes Appetizers Oysters with Meyer Lemons and Cracked Peppercorns Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 dozen The mild acidity of Meyer lemons and the spice of ground pink and green peppercorns bring aroma and piquancy to the gentle brininess of a freshly shucked Malpeque oyster. Ingredients 1 dozen fresh oysters, scrubbed, shucked, and left on the half shell 3 Meyer lemons (2 cut into segments, 1 thinly sliced into rounds) 1 ½ teaspoons green peppercorns 1 ½ teaspoons pink peppercorns Directions Arrange oysters on a bed of crushed ice. Top each with a lemon segment. Crush peppercorns with the flat side of a chef's knife, and sprinkle over lemon. Serve garnished with lemon rounds. Rate it Print