Meyer Lemons - Glory in the Kitchen
Winter is perfect for citrus. Meyer Lemons are like sunshine in winter when we need it most. A sunny orange-yellow, and fragrant Meyer lemon is a cook’s best friend.
A reader wrote in for a recipe recently using Limoncello, the liqueur from Sorrento using their special lemons. Digging around for that recipe uncovered many more gathered over the years, some beloved, some forgotten. Marceline's Lemon Bars, Genia's Lemon Cake, Lemon Tea Cakes. The journey through the recipe files seemed a perfect opportunity to share the glories of Meyer Lemons. Plus the in-laws sent tons of 'em so there's baking and cooking to do!
How are Meyer Lemons Different?
Meyer lemons are sweeter than common lemons. A cross between lemon and mandarin, Meyer lemons were brought to the US from China in the late 1800's, Frank N. Meyer being credited with discovering them in 1908.
California artisanal producers like Pasolivo olive oil company press them with their exquisite scented oils.
Meyer lemons are slightly less acidic than standard lemons, and more fragrant with hints of honey and thyme. (Both of which pair beautifully with this citrus.) Meyer lemons are also known as “valley lemon” in Texas where they grows prolifically in the Rio Grande Valley.
Because they are thin-skinned, Meyer lemons require more care when shipping and are not widely grown on a commercial basis.
With their sweet flavor and thin skins, juicy Meyer lemons are perfect for sweet or savory recipes.
Recipes and Uses for Meyer Lemons
Literally hundreds of recipes including cakes, cookies, risottos, ices, puddings, tea cakes and scones, call for the delicate sweetness of Meyer lemons. They may be successfully substituted in any recipe calling for regular lemons.
- Slices can be placed under the skin of a roasting chicken, Cornish hen or capon. Squeeze a half in the cavity and place the lemon halves in the cavity as well. Your bird will be infused with the most wonderful flavor and pan juices will be wonderful to spoon over the finished roast.
- Bake with fish en papillote with slices of Meyer lemons.
- Cakes and Cookies - this cake recipe (Genia's Lemon Cake) comes from Austria and was a Sabbath cake. One that could be baked before Sabbath and required no cooking but would keep throughout.
- Try this excellent Haphazard Gourmet lemon pasta. Blanch green beans and toss into the pasta pot when you're through with the pasta. Add a bit more butter and zest. Finish dinner feeling virtuous for eating vegetables and fruit in one meal. Promptly forgetting the heavy cream in the pasta.
Recipe: Glazed Meyer Lemon Cookies
This is adapted from a recipe found on a butter box. Delicious and easy they are made more special by the use of Meyer lemons and liberal use of zest.
- 2.5 C all purpose flour
- 1.5 C sugar (could use less with Meyers)
- 1 C unsalted butter, softened at room temp.
- 2 eggs
- 1 TBSP grated lemon peel or more (use more)
- 1 TBSP to 1/4 C lemon juice taste (use the larger amt.)
- 1.5 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
Glaze: 2.5 C powdered sugar - 1/4 C lemon juice
- Heat oven to 400.
- Combine all ingredients in large bowl at low speed.
- Drop by rounded teaspoons about 2” apart onto ungreased sheet.
- Bake for 6-8 minutes rotate pan mid way through.
- Glaze while warm, add more zest.
Did you know:
- Bergamot - is a citrus whose scent perfumes Earl Grey Tea
- One lemon yields about 2-3 tablespoons lemon juice.
- Kumquats are eaten whole.
- Citron are used just for peel.
- Lemons can be used for eco-friendly cleaning solutions. Homemade, safe and inexpensive. Try it with standard lemons and save the Meyers for eating.
Jacqueline Church - Award-winning writer, speaker, teacher on topics at the intersection of gourmet and sustainable food issues.
Join the Conversation