Have you tried Meyer Lemons?
Are they available at your grocery store?
If you’ve never had them, find them this week. You simply won’t believe the brilliance… this love child of the average lemon and mandarin orange. They are NOT blindly interchangeable with the average Eureka lemon. Comparatively, their warm, golden-hued skin is thinner, more tender, making practically perfect zest. Their taste is sweeter, not so mouth puckering sour; yet, still tart. Flesh tone, more orange than yellow. With a floral aroma that enhances traditional lemon dishes, desserts, cocktails, and salads, their unique flavor isn’t quite as acidic.
They’ll stand in for plain jane lemons, beautifully. Yet plain janes can’t replace Meyers without some forethought. We’ve found 2 parts freshly squeezed Eureka lemon juice to 1 part freshly squeezed orange or mandarin juice make a satisfactory substitution when Meyer lemons are out of season or unavailable.
With a season of January-May… now is the time to go find them and experiment. This weekend, use Meyer lemons in your kitchen. Consider it homework. Having trouble with ideas? We’ve got a bunch.
- Meyer Lemon & Fresh Cranberry Scones from Smitten Kitchen
- Preserved Lemons from David Lebovitz
- Meyer Limoncello from hip girls home
- Meyer Lemon Bars from White on Rice Couple
- Candied Meyer Lemon Peel from Martha Stewart
- Meyer Lemon Curd from Food in Jars
- Spaghetti with Mascarpone, Meyer Lemon, Spinach & Hazelnuts from The Kitchn
- Meyer Lemon Aioli by Orangette
- Barley Risotto with Meyer Lemon, Peas, & Feta from Poor Man’s Feast
- Lemon Crinkle Cookies from Whipperberry