Meyer Lemon Recipe Round up (2024)

FAQs

Do Meyer lemons produce year round? ›

One great thing about the Meyer lemon is that it can bear fruit almost all year round. It's also quite resilient and can thrive outdoors. It can still do well outdoors during winter so long as the temperature doesn't drop below 20 degrees Fahrenheit.

The truth is, they're an entirely different breed. Compared to sour Eureka and Lisbon lemons (the varieties you'll find year-round at most grocery stores), Meyer lemons are sweeter and less acidic, with lovely floral undertones.

The aroma and flavor of Meyer lemon is distinctive and many find it especially desirable. The original Meyer lemon introductions were symptom less carriers of the tristeza virus, but the Improved Meyer lemon trees now available are virus-free.

Yes, you can. The method is simple, and the result is fabulous. You'll find many uses for frozen lemons, and you can use nearly every part of the fruit in the process. Freezing lemons means you'll always have fresh lemon on hand to add zip to dishes and tang to drinks.

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.

Citrus trees, such as oranges, lemons, and limes, thrive in slightly acidic soil. Coffee grounds have a mild acidic nature, making them an ideal amendment to help balance the pH levels around your citrus trees.

Perfect timing means perfect fruit.

Our California Meyer lemon harvest takes place in late February to early March each year.

Taste – While they're moderately acidic, Meyer lemons don't have the same tang as regular lemons. Instead, they're much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts.

Because of this, Meyer lemons are perfect for baked goods and savory recipes that could use some brightening. The fruit was originally used as a decorative house plant in China and was introduced in the United States by Frank N. Meyer, an agricultural explorer for the U.S. Department of Agriculture, in the early 1900s.

As for fruit, the Meyer lemon tree should produce citrus every year after it reaches maturity—i.e., around four years old. Growing a citrus tree on your own may sound daunting—most of us aren't farmers—but we promise it's just as easy as caring for your favorite houseplant (and maybe easier in some cases).

What is the best fertilizer for a Meyer lemon tree? ›

For Meyer Lemon Trees, you want a mix that doesn't skimp on phosphorus or potassium. A balanced 10-10-10 or 14-7-14 mix can work wonders. But remember, too much nitrogen and your tree might go all leafy on you, at the expense of flowers and fruit.

Check on your soil once a week. If it feels dry to the touch 2 inches below the surface, it's time for more water. Slowly pour water into the pot and count to 20, or wait until you see water running out of the bottom of the pot. Generally, Meyer Lemon Trees need water every one to two weeks.

THE BOTTOM LINE: For applications that don't depend on the bracing acidity of a standard lemon, a Meyer lemon can be a fine substitute. But where a recipe demands bold, bright flavor for balance, reach for a standard lemon.

Use the crisper section of your refrigerator

According to LaMarita, refrigeration is key for keeping your lemons fresh for a long time. "I store my lemons free-standing in the crisper drawer," he explains. "They can easily last a month or more there."