What Is a Meyer Lemon?
Winter might be cold and dreary, but it comes with one benefit: It’s peak citrus season—perfect for winter citrus recipes! Most grocery stores pack their produce displays with juicy pink grapefruit, super sweet tangerines, vibrant blood oranges and Meyer lemons, a lemon-orange hybrid that’s only available a few months of the year.
What makes this variety different from regular lemons, and is it worth its expensive price tag? Here are the juicy details.
What Is a Meyer Lemon?
Meyer lemons are a cross between a mandarin orange and a lemon, which makes them smaller, juicier and sweeter than regular lemons. Instead of being bright yellow, their flesh is a golden color and they produce more juice, too. Meyer lemons also tend to be more round than regular lemons, which are more oval-shaped.
They were originally used as decorative houseplants in China until a U.S. Department of Agriculture employee, Frank Meyer, brought them to the States. Because they have super thin skins, they’re difficult to ship, so they were confined to the citrus belt—California, Florida and Texas—for years.
Today, Meyer lemons are available in many specialty grocery stores and places like Whole Foods, but the extra precaution in shipping makes them more expensive. They also have a very short harvest season, so you’ll likely only find them between December and March.
What Do Meyer Lemons Taste Like?
What makes Meyer lemons so unique is they’re more sweet than tart. They have a tangerine-like flavor and lack the acidity and puckery finish of a regular lemon.
The skin and flesh have an almost herbal aroma, and you don’t need to worry about removing the peels before slicing them; because those thin skins are also edible.
Try Meyer lemon peel in this rosemary, thyme and lemon cocktail or in spicy lemon chicken kabobs.
How to Store Meyer Lemons
Just like any other kind of lemon, you’ll want to store your Meyer lemons in the refrigerator. They’ll last for much longer (up to a week) as compared to letting them sit on the kitchen counter. You can keep them in the crisper drawer, on a shelf, or in an airtight container to make them last for as long as possible. Learn more about how to store lemons.
However, if you plan to juice your Meyer lemon, take it out of the refrigerator and let it get to room temperature before you start. Or, you could even toss the whole lemon in the microwave for 10 to 20 seconds to loosen up the membranes in the fruit, which will result in more juice. Make sure you know how to juice a lemon without cutting it, while you’re at it!
Ways to Use Meyer Lemons
You can substitute Meyer lemons in most recipes that call for regular lemons, but their sweet flavor makes them especially well-suited for baked goods and desserts (especially ones made with lemon curd). Try pairing them with fish, like in this lemony grilled salmon fillets recipe, or using them to make salad dressings. If you find yourself with an abundance of this winter fruit, use the extras to make a batch of preserved Meyer lemons (which are the key to Alton Brown’s lemonade, by the way).
However, when a recipe calls for Meyer lemons, don’t substitute regular lemons (typically the Eureka or Lisbon varieties). Since they aren’t as sweet, your recipe will turn out much more sour and acidic than intended—which isn’t always a pleasant surprise when you take that first bite.
Give Meyer lemons a try in one of these Meyer lemon recipes we love or one of our top 10 lemon dessert recipes.
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Lemon Tart with Almond Crust
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Lime Chicken Tacos
Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
Grapefruit Yogurt Cake
We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont
Rosemary Lemonade
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
Parmesan Chicken with Artichoke Hearts
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Pink Grapefruit Cheesecake
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! —Krista Lanphier, Milwaukee, Wisconsin
Orange-Glazed Pork with Sweet Potatoes
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. —Danielle Boyles, Sparta, Wisconsin
Quince Orange Marmalade
Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It’s great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
Limoncello Cream Pie
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
Lemon-Garlic Cream Fettuccine
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
Best Lime Tart
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Haddock with Lime-Cilantro Butter
Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. —Darlene Morris, Franklinton, Louisiana
Orange Dream Mini Cupcakes
The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri
Lemon-Blueberry Pound Cake
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
Orange Cream Chiffon Cake
Light and luscious, this sponge cake is bursting with orange flavor. It’s the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.—Faith Sommers, Bangor, California
Orange-Coconut French Toast
You’ll think you woke up in the tropics when you dive into this French toast breakfast. There’s a bright, citrusy flavor and a wonderful blend of textures in every slice.—Carol Gillespie, Chambersburg, Pennsylvania
Lime-Chipotle Carnitas Tostadas
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Creamy Lemon Milk Shakes
Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. —Carol Gillespie, Chambersburg, Pennsylvania
Chipotle Citrus-Glazed Turkey Tenderloins
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.—Darlene Morris, Franklinton, Louisiana
Lemon-Apricot Fruit Pops
With just 31 calories and less than 1 tsp. sugar per serving, these lemon ice pops are one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
Lemon-Roasted Chicken with Olive Couscous
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
French Lemon-Apricot Tart
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
Tangerine & Roasted Beet Salad
Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. —Karen Bowlden, Boise, Idaho
Bake-Sale Lemon Bars
The recipe for these tangy lemon bars comes from my cousin, who is famous for cooking up farm feasts. —Mildred Keller, Rockford, Illinois
Broccoli Slaw with Lemon Dressing
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
Chia Orange Yogurt
I love the sweet combination of vanilla and yogurt in the morning; it makes me feel as if I'm eating dessert for breakfast. —Marion McNeill, Mayfield Heights, Ohio
Tuna with Citrus Ponzu Sauce
I like this Asian-inspired tuna because it's easy to prepare, delicious and healthy, too. It's a popular dish with my friends. —Diane Halferty, Corpus Christi, Texas
Orange Cashew Bars
Two of my favorite ingredients, oranges and cashews, make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina
Colorful Shrimp Pad Thai
Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
Asian Veggie Glass Noodles
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
Caramelized Grapefruit Salad
Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It’s finished with a light honey mustard dressing, bacon and avocado. —Maria Davis, Flower Mound, Texas
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