Not long ago Meyer lemons were primarily a back yard fruit; today they are readily available online and at many farmers' markets. They have become the lemon of choice for many chefs due to their appealing orangey-color, less acid bite, and a thin sweet peel fabulous for grating and other candied uses. Rounder than traditional lemons and with a smooth skin, Meyer lemons are dandy in salad dressings, chiffon pies, lemon curd, cakes, seafood of all kinds, and chicken dishes. Use wherever lemon is called for and taste before adding sugar as the Meyer juice is sweeter and may require less correction on the sour/acid end of the scale.
generaly smaller, rounder and has a smoother, and much thinner skin. The skin has an orangy glow or rosey look. Deffinatly a different yellow than a normal lemon.
Conserving and Storing
Meyer lemons are in season for a short time. The juice can be extracted and frozen for later use. I like to use ice cube trays or 1/4 cup containers then toss the frozen chunks in a zip type bag.
- Meyer Lemon-Ginger Cupcakes With Lemon Cream Cheese Frosting
- Marvelous Meyer Lemon Ginger Cupcakes with Lemon Cream Cheese Frosting
- Meyer Lemon Souffles
- Meyer Lemon Sorbet
- Red Quinoa, Kale, Blood Orange and Pom Salad With Meyer Lemon Vinaigrette
- Meyer Lemon & Strawberry Ice Cream
- Meyer Lemon Curd
- Meyer Lemon Scented Farro and Asparagus Salad
- Almond Cake With Meyer Lemon Curd Cream and Raspberry Gelée
- Meyer Lemon Risotto