I mentioned it in Monday’s Charred Baby Bok Choi with Meyer Lemon blog, but it’s citrus season! And my favorite citrus? Meyer lemons. I buy huge amounts of them and use them in as many recipes and ways as possible. I think it’s the slight sweetness, plus they really smell quite beautiful!
Today’s blog is short, sweet, and I hope you find it helpful in beginning your own Meyer lemon obsession!
What is a Meyer Lemon?
A Meyer lemon is a sweet, tart mix between a lemon and a Mandarin orange. They’re a deeper golden color, softer, and have a thinner rind than the every-day bright yellow lemons. They also have more juice. They’re still not sweet enough to eat by themselves (unless you’re like my sister and just like lemons), but they’re highly aromatic—just the smell on your hands is enough to lift your day.
In the early 1900s, Meyer lemons were brought to the US by Frank N. Meyer from China, where the native plant was used as decorative decor. The crop was almost lost when a virus threatened to destroy not only the Meyer lemons, but other citrus plants as well. One strain remained untouched, however, and that strain is the basis of today’s trees!
Today, Meyer lemons are mainly cultivated in California, but can also be found in Texas and Florida.
What to Look For
This NPR article provides a good way to preserve Meyer lemons: grate Meyer lemon zests into an ice cube tray, then squeeze the juice and freeze it. You can use these cubes almost any way you can use the whole lemons!
Using Meyer Lemons
There are so many ways to use Meyer lemons. Really, any way you use lemons you can use Meyer lemon for a little bit of added sweetness, whether it’s the juice, the zest, or even the rind! Ideas include:
- Meyer lemon curd
- Meyer lemon mousse
- Meyer lemon whipped cream
- Roast chicken with Meyer lemon
- Meyer lemon cake
- Meyer lemon in hot water with honey (so soothing if you have a sore throat!)
The LA Times also has a long list of ideas for using Meyer lemons!
My Meyer lemon phase over yet—check back on Monday for another amazingly flavorful Meyer lemon recipe!
‘Till next time!