Meyer lemons

What exactly is a Meyer lemon?

Hello! Meyer lemon tart...mmm!

Look for: Firm, plump, evenly colored (yellow-orange) lemons with no bruises or soft spots. Meyer lemons are grown on small farms, which generally don't dye citrus skin like many large commercial growers do.

Tips: Believed to be a cross between an orange and a lemon, the Meyer lemon is particularly sweet compared with its tart cousins, the Eureka and Lisbon lemons (the varieties most commonly found in supermarkets). The Meyer also differs from other lemons in that it can be used in its entirety: The peel and pulp can be cooked or added raw to a salad. The Meyer can substitute for other lemon varieties in sweet or savory recipes. Because they are delicate, wrap them tightly in plastic and store in the refrigerator for no more than a few days after purchase.

Did you know? The Meyer lemon tree was brought to the U.S. from China in 1908 by Frank Meyer, an employee of the U.S. Agriculture Department. It was used primarily as an ornamental tree until the early 1980s, when a few California chefs, like Lindsey Shere, the former pastry chef at Chez Panisse, became interested in the fruit. Today, thanks to a small, but growing commercial industry, you can now find Meyer lemons in specialty food stores from November through March.

Good luck!

Julie

Thank you, Julie, for such a thorough and informative answer...I'll be counting down the days for them to come into season!!

[nutcakes]

FYI, I find Meyer lemons to be so lucious, and they are particularly good for lemon curd. Since they are a bit sweeter you will not always need as much sugar for desserts. And, you may want to revert to a tarter lemon when you want a sharper lemon flavor.

[cookM]

When does the season happen to be? We have a tree in the backyard, and it's always kickin' lemons out. I pick one almost everyday. Is this an aberration?

Come to Melbourne Australia, every second back garden has a lemon tree there, and more than 50% are Meyer lemons. Yes they are good because the have orange flavours and aromas.
peter

[nutcakes]

CookM, I think that your case is typical for the backyard ones in the Bay Area. These thing are great producers. I think they do tend to product more in the colder month. You don't notice it? I miss my old neighborhood where there was a huge bush growing up the fence. And what is going on with lemon prices now? .70c each. I love lemon.

Interesting that they are in Australia...thought they were a local phenom.

Has anyone made the Meyer lemon tart from Chez Panisse Desserts? It is very easy, with a press-in shortbread crust and delectable. Also the lemon mousse is great after a spicy meal, but I prefer the tangerine or lime version. This is for home only, I guess as it has raw eggs.

[This message has been edited by nutcakes (edited September 15, 2000).]

[Isa]

I've heard so much about Meyer lemon that I tried to find some but was unsuccesful. Am I missing out that much? Julie you say they are a cross between a orange and a lemon could you please tell me if I reproduce the taste of it by mixing orange and lemon juice?

Sisi

[nutcakes]

You can sub in a little orange juice, (remember this is mostly a lemon flavor), but you will miss the delicate floral perfume of the Meyer, just can't be duplicated. These are hardy and can be grown in pots, BTW.

[nutcakes]

You can sub in a little orange juice, (remember this is mostly a lemon flavor), but you will miss the delicate floral perfume of the Meyer, just can't be duplicated. These are hardy and can be grown in pots, BTW.

[Isa]

Grow in pots? Wow now I have so many questions about this. Nicko how about adding a gardening section? ;o) Could youp lease tell me how big do they get? Can they live indoor year around? Mind you it can be hot in summer but I don't see lemons growing on a snow bank. One last thing any idea where I could get a plant?


Thanks for your help


Sisi