Why we love Meyer lemons
People love these yellow beauties because they have a sweet flavor and floral aroma
Meyer lemons may even have a slightly orange flavor, and an even deeper yellow almost orange color. Meyer lemons took the culinary world by storm after Alice Waters took up their cause in 1980's and incorporated them into both savory and sweet recipes.
But Meyer lemons have been around a lot longer than California Cuisine. They were identified in 1908 by none other than Frank N. Meyer and are thought to be a cross between Eureka and Lisbon lemons. Their beautiful floral aroma adds distinctive complexity to cocktails, relishes and salads. They can be eaten as-is without the mouth-puckering astringency that other lemons have.
Below are a few fun recipes to take advantage of the bounty we are so fortunate to have in our own backyards!
And if you're fortunate enough to have an abundance, here are some more suggestions for preserving lemons while they're in season:
Dehydrate or "candy" strips of peel for garnishing
Chop up whole lemons, macerate with sugar, and use as ice cream topping or pastry ingredient
Make marmalade
Juice lemons, freeze juice in ice cube trays, and store cubes in bag in freezer
Preserved Meyer Lemons
A lovely way to preserve the abundance of lemons in Northern California after the winter holidays.
Makes 1 quart, which lasts in refrigerator for up to 2 years.
Ingredients
6-7 Meyer lemons
1/4 cup kosher or sea salt
8 black peppercorns
1 bay leaf