Pucker Up for Meyer Lemons

Posted January 8, 2018

Trees are loaded with Meyer lemons right now. They’ll soon disappear when winter ends, so we must have ways to save all this glorious citrus! Meyer lemons were identified in 1908 by Frank N. Meyer, who discovered they were a cross between Eureka or Lisbon lemons and a mandarin orange. They’re sweeter, rounder and a little more orange in color than other lemons. The pulp is darker than other lemons, too. Here are five delicious ways to use this fantastic lemon variety.

Lemon Marmalade: Tangy, tart, and sweet.

Meyer Lemon Curd: Awesome on biscuits, toast, or baked goods.

Lemon Bars: Take an old family recipe and exchange a tart lemon variety for a Meyer to create your own favorite recipe.

Meyer Lemonade: It might not be summer but it's always good to have some homemade lemonade. Two cups sugar, 1 cup hot water, 2 cups fresh Meyer lemon juice, 1 gallon cold water, 1 sliced lemon. Mix sugar and hot water in a gallon container until sugar dissolves. Add remaining ingredients. Chill with ice.

Juice: Juice a dozen lemons and save in a mason jar in the refrigerator. Then it’s ready for adding to dinner recipes, drizzling on fresh steamed vegetables, fresh fish, or salad dressings. There are so many other ways to enjoy Meyer lemons. Try some of your own ideas. We’ve tried infusing olive oil with lemon peel and fresh herbs, making lemon sorbet or candied lemon peel, adding to hot tea, and a host of other methods. Enjoy!

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