Meyer lemons are slightly sweeter than regular lemons and have an orange flavor. They can be substituted for conventional lemons in many recipes, but keep in mind that they have a gentler flavor than their sour brothers because they contain more sugar and less acid. Below are ten delicious Meyer lemon recipes. Meyer lemons are a sweet hybrid lemon that is modest in size. They’re supposed to be a hybrid between a conventional lemon and a mandarin orange (Eureka and Lisbon varieties). They have a bright golden rind that is smooth and thin. Their pulp is pale orange and has a pleasant, flowery flavor. To know 10 uses for Meyer lemons, read further.
Meyer lemons are named after Frank N. Meyer, an agricultural adventurer who discovered the plant in the early twentieth century and brought it back to America. He discovered these unique lemons in their native China, where they were being utilized as attractive houseplants. The fruit’s actual potential was not realized until chefs like Alice Waters began utilizing it at her Chez Panisse restaurant. Meyer lemons first gained popularity in the early 2000s when Martha Stewart used them in various dishes.
10 Uses for Meyer Lemons
Candied Peel- Candied Lemon Peel made with Meyer lemon peel is exceptionally delicious and delicate. Meyer lemon peels are often thinner than ordinary lemons. Thus zesting them requires extra caution.
Chutney- Meyer lemon chutney is sweet and spicy, and it keeps the vibrant flavor of winter Meyer lemons all year. This dish goes well with chicken, pork, or fish.
Cocktails- When substituting Meyer lemon juice for ordinary lemon juice in a cocktail (sidecar, lemon drop), reduce the amount of sugar or sweet liqueur to balance the drink and accentuate the Meyer lemon’s distinct flavor.
Fruit Salads- Meyer lemons are so light and sweet that they can be used in fruit salads just peeled and sliced, like in this Sliced Winter Citrus Salad.
Lemonade- Meyer lemons produce a fragrant and delicious homemade lemonade. Because Meyer lemons are sweeter than ordinary lemons, start with half the sugar and add more to taste if desired.
Marmalade- Most marmalades are more challenging to make than this luscious Meyer lemon marmalade. You may toss it in because Meyer lemon pith isn’t nearly as bitter as regular citrus. You may toss it in!
Some Additional Factors
Preserved Meyer Lemons- Meyer lemons can be preserved in salt lemon juice and used in salads, roast chicken, and stews, among other savory meals.
Salads- Remove the pith from a couple of Meyer lemons and peel them. Toss the lemon flesh with plenty of chopped parsley, a delicious extra-virgin olive oil drizzle, and a pinch of salt. Meyer lemons are a terrific way to spice up salads like Meyer Lemon and Fennel Salad, Arugula Salad with Broiled Lemons, and Meyer Lemon and Parsley Salad.
Sorbets or Granitas- Meyer lemon sorbet is quick and easy to create if you have an ice cream maker, and it just takes a few hours in any freezer.
- Bring a cup of sugar and 1/2 cup of water to a boil.
- Simmer until the mixture thickens slightly, about 10 minutes.
- Set aside and let cool. Meanwhile, juice enough Meyer lemons for 4 cups of juice.
- Add enough sugar syrup to sweeten to taste (make it a little sweeter than you like it since freezing dulls the sweetness.
- Freeze according to the manufacturer’s instructions in an ice cream maker for sorbet, or pour into a shallow pan and freeze, stirring every few hours, for granita.
With Fish- Meyer lemons pair well with fish because of their vivid flavor. Bake fish with thin Meyer lemon slices on top, or offer a few wedges beside your favorite roasted, broiled, steamed, or grilled fish for squirting.
What are Meyer Lemons?
According to legend, Meyer lemons are a mix between an ordinary lemon and a mandarin orange. The fruit has a smooth, deep yellow skin and is roughly the size of a lemon, occasionally slightly smaller. The thin peel can turn practically orange when fully grown. The flesh and juice of this lemon are sweeter than conventional lemons, and they can be eaten raw or cooked. The whole lemon (without the seeds) can be used because the peel is thin and lacks a thick, bitter pith. Meyer lemons are more expensive than conventional lemons since they are considered a specialty item.
Meyer lemons were first imported to the United States in the early twentieth century from Beijing, China. They were named after Frank N. Meyer, a US Department of Agriculture employee who discovered the plant in China and returned it to the United States. Meyer lemons have previously only been utilized as decorative houseplants in China. However, after chefs like Alice Waters started utilizing them as a component in their meals, they quickly became popular.
How to Cook with Meyer Lemons?
Before using the lemons, make sure they’re clean and dry. You can utilize the zest by grinding it with a Microplane grater or peeling it with a sharp knife or peeler. Meyer lemon peel is much thinner than conventional lemon peel, so be careful not to puncture the fruit when peeling. Cut the fruit in halves and juice it, chop it for chutneys or salads, or slice it for baking or savory recipes. Meyer lemons can often be substituted for lemons for a sweeter finish or oranges for a tangier meal.
What does Meyer Lemons Taste like?
Meyer lemons have a similar flavor to regular lemons, but they are sweeter and more flowery. They have a milder acidity and a thinner peel than a conventional lemon, and they lack the harsh taste and bitterness. The flavor is similar to a sour lemon combined with a luscious orange. They have a lemony, spicy scent when fully mature.
Meyer lemons are distinct in that they are sweeter than tart, and they taste like tangerines but lack the sharpness and puckery aftertaste of ordinary lemons. The skin and flesh have an almost herbal aroma, and there’s no need to peel them before slicing them because the thin skins are equally delicious.
Where to Buy Meyer Lemons?
Meyer lemons are more challenging to come by than regular lemons, and due to their thin skin, doesn’t travel well and are more frequently accessible in citrus-growing countries. Meyer lemons are still available in select specialized and organic markets, especially during the winter months, and you can sometimes buy them directly from the producer online. Lemons are usually sold by the lemon, loose by the pound, or in 1-10 pound sacks. Meyer lemons are available fresh from December through May.
Purchase firm, weighty fruit that is brightly colored, smooth, and free of dark or soft patches. Because of their lustrous, dark green leaves and bright yellow fruit, Meyer lemon trees are popular aesthetic and home gardening plants. They like warm regions, although, in more excellent locations, they can be cultivated in pots and overwintered indoors.
How to Store Meyer Lemons?
For optimal results, refrigerate fresh Meyer lemons in a sealed plastic bag in the crisper drawer. They can last a week or longer, depending on how fresh they are. The lemons will keep for a few days if kept at room temperature. The juice can be frozen in an ice cube tray and kept frozen for six months in a freezer-safe bag or container. Meyer lemons can be kept for up to a year in the fridge, candied peels for six months, and cooked chutney or marmalade for three weeks or six months if properly bottled. It should be kept in a tight plastic bag in the refrigerator’s crisper drawer. Meyer lemons can be kept in the fridge for up to a week. They will keep for a few days at room temperature.
Like any other type of lemon, Meyer lemons should be stored in the refrigerator. Instead of letting them sit on the kitchen counter, they’ll last far longer (up to a week). To make them last as long as possible, store them in the crisper drawer, on a shelf, or in an airtight container. Find out more about storing lemons. If you’re going to juice your Meyer lemon, take it out of the fridge and allow it to warm up to room temperature first. You might also microwave the whole lemon for 10 to 20 seconds to loosen the membranes and get additional juice. While you’re at it, make sure you know how to squeeze a lemon without cutting it!
Conclusion
Meyer lemons have a sweeter flavor and a milder acidic bite than regular lemons. Their form and peel let you distinguish them in the market. The most common typical lemon kinds are Eureka and Lisbon, which are light or bright yellow, rectangular, and have a thick, rough peel. Meyer lemons have a beautiful orange-yellow peel that is thin and silky. Because Meyer lemons are more challenging to come by, they are usually clearly labeled to distinguish them from ordinary lemons. Meyer lemons don’t travel as well as regular lemons and aren’t as widely available because of their thin peel. They’ll be more widely available (looking at you, Florida). You can find them in several specialized organic markets during the winter and spring.
