It’s the perfect time to revel in the intoxicating floral aroma and sweet lemon flavor that only Meyer lemons can offer. If you’re lucky, your backyard tree is loaded with these beauties, but if not, you will now begin to see them at your local farmers market or grocery store ready for the taking. The sweet flavor of Meyer lemons make them a natural to use in desserts, but they are also perfect for cocktails, pastas, chicken, salads and other savory dishes. The possibilities are endless. Meyer lemons might just be one of natures best inventions; so if you haven’t already, fill up your grocery cart with a few of these golden gems while you can!
Meyer lemons are a cross between Eureka or Lisbon lemons and a Mandarin or orange. This variety of lemon contains less acid and has a thinner peel than your average lemon. They are also a much milder, sweeter in flavor and often have a deeper yellow almost orange tone to them.
Meyer lemons are typically at their peak from December through April.
What to Look For:
When looking for the perfect Meyer lemon make sure it is plump and has a smooth shiny skin with a golden hue sometimes reminiscent of an egg yolk. Try to avoid picking lemons that have any blemishes, soft spots, discolorations or punctures. Lemons with a green tint to their skin are not fully ripe and should be passed up. Make sure that they feel heavy for their size and have a fragrant smell when their skin is gently rubbed. They should be firm to the touch but should give under slight pressure.
Meyer lemons are an excellent source of vitamin C, which is crucial to the function of a strong immune system and is linked with a reduced risk of death from stroke and heart disease. They also contain great anti-cancer and antioxidant properties. Meyer lemons are high in calcium, potassium and vitamin A. One lemon contains about 30 calories of juice and is low in fat making them a great addition to a low fat diet or for use for individuals with coronary disease.
How to Store:
Meyer lemons can be kept at room temperature for up to a week or for about 3 weeks in the refrigerator. If you have more lemons than you can use before spoiling, squeeze the juice into ice cube trays and once frozen, transfer the cubes to a freezer bag or airtight container for up to 6 months.
1 medium Meyer lemon equals about 3 tablespoons of juice.
Meyer lemons can be substituted for standard lemons in most recipes; just expect a sweeter flavor with less acid.
Meyer lemon juice, when squeezed on cut avocados or apples, can delay browning.
Vegetables like turnips, potatoes and cauliflower will keep their color in water that contains lemon juice.
Before cutting, roll your lemon firmly on a flat surface to release the juice.
Because the skin and pith of a Meyer lemon is so thin, they can often be eaten in their entirety, peel included.
If you are trying to reduce your sodium or fat intake, try squeezing fresh lemon juice in or over your dish instead of adding salt or butter.
You can store dried lemon zest in a cool and dry place in an airtight container, to use for future recipes.
Meyer Lemon Recipes you might enjoy:
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*