All About Meyer Lemons

Meyer lemons, so named because they were identified in 1908 by Frank N. Meyer, are thought to be a cross between Eurekas or Lisbons and a mandarin orange. They have a sweeter and more floral taste than other lemons and can even have an slightly orange tint. They also have very thin skins, making them difficult to transport and store. Most Meyers are grown in backyards, but rising demand and wide culinary interest means they are increasingly available at markets.

Meyer lemons are more seasonal than the ubiquitous Lisbon and Eureka lemons, with the limited commercial harvest running from December or January through May.

Meyer lemons are, as mentioned, sweeter than regular lemons, making them great additions as fruit (sectioned for maximum appeal) to salads and other dishes without the mouth-puckering sour tartness associated with lemons. They have a beautiful floral aroma that can add great flavor to traditional lemon dishes - lemonade, cocktails, and salads in particular. While their unique flavor can enhance lemon desserts, such as Lemon Bars, they are not as acidic as regular lemons and should not be used one-to-one or blindly substituted in sweet recipes.

Meyer Lemon Recipes

• Meyer Lemon Marmalade
• Fennel Salad With Meyer Lemon
• Preserved Meyer Lemon
• Parsley & Preserved Lemon Salad
• Meyer Lemon Spicy Cutney
• Meyer Lemon Poundcake
• Meyer Lemon Curd