Printmeyer lemons vs. regular
I grabbed a bag of lemons the other day during a rush through the store and realized when I got home that they were Meyer lemons. Not having any prior experience with them, I started to grate one for zest in a recipe and immediately noticed the lack of strong lemon scent. What can I do with them? Why do they have this mystique about them? I think I need to be educated.
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14 Comments:
Ohhhh! I adore meyer lemons. They are sometimes hard to find, so much so that I am actively considering a small tree for the balcony.
I make the best ever lemon bread and lemon curd with them. And, a lemon drop martini with meyer lemons is amazing. They'd be gorgeous in a lemon tart filling. They tend to work better in sweet dishes than savory, I think. Their aroma is more "perfume-y" and the taste more delicate. Lucky you!
Last night at dinner( a fabulous California/Indian place) I had a meyer lemon martini with cucumber and chili flakes. The contrast of the flavors was fantastic.
StripeyChef at 8:48PM on 01/11/08
Meyer lemons are the lemons most commonly grown in gardens here in the north of the North Island in New Zealand.
They have much less acid than other lemon varieties and are lovely for making lemon drinks because they need much less sugar. Also, like StripeyChef says, they are great in a lemon merengue pie and for lemon syrups to be poured over certain types of cakes.
in_nz at 9:08PM on 01/11/08
meyer lemon pudding or sliced into rounds in tea.
tudogostoso at 9:52PM on 01/11/08
That is strange you didn't get a strong lemon scent. I used 3 meyer lemons the other day to make lemon poppy seed pound cake (HIGHLY recommend Cooks Illustrated recipe!) and after zesting 1/4 of the first lemon the smell permiated the kitchen with lemon-y goodness!
Hope whatever you make turns out tasty! I probably would've gone with a lemon tart if I wasn't craving the poppy seed pound cake so much! It has a lemon glaze that I could probably drink straight up, and preferred the Meyer lemon glaze to the regular lemons I used last time I made it.
bobcatsteph3 at 12:22AM on 01/12/08
I have a Meyer lemon tree and the lemons are much less acidic than "regular" lemons. If you are using Meyers in a recipe that calls for regular lemons, I second the earlier comment about needing less sugar. Here is a bit more about them:
http://www.fourwindsgrowers.com/lore/meyer.html
souvenir at 12:36AM on 01/12/08
Meyer lemons? The much talked about,juicy, sweet Meyer Lemons?
I've never seen them here in CT. in any of the major supermarkets.
I wonder if it is because they aren't grown in numbers large enough or are difficult to grow because with the exposure they get on the cooking shows, I'd think that they'd be more available, at lease seasonally here in New England.
Grifola frondosa at 2:24AM on 01/12/08
One of my local supermarkets (Fry's Supermarkets in Arizona) had a big shipment of them and were selling them by the sack. I bought a bag and look forward to trying them. Perhaps they'll be more readily available everywhere soon.
OneWallKitchen at 2:52AM on 01/12/08
I am thrilled to have a small Meyer tree in my yard. Last winter I juiced and froze enough to, almost, last until the next crop ripened this past month.
They smell delicious and are wonderful in baking and, picked fresh, as a garnish for fish etc. Lemon Pie - incomparable.
I would rather have them than the ones at the super costing a dollar or more - each. I only find them for sale at the Farmer's Market.
suegsf at 3:48AM on 01/12/08
I grow Meyers too (just picked some last night). In fact, we've ALWAYS had at least one tree everywhere I've ever lived. The fruit is much less acidic, and much juicier than Eureka lemons (typical supermarket variety). When properly tree-ripened, they almost remind me of an orange -- they're mild enough that we used to eat them when I was a kid. Very round, much darker yellow, thin tough skin with a much higher fruit to peel ratio than Eurekas. The main reason Eurekas are marketed is they keep and ship well, and ripen faster.
Meyers also make the BEST lemonade. And, yes. You can use much less sugar. Also less water.
Far superior to Eurekas, IMHO. Enjoy them!
LoCo at 1:19PM on 01/12/08
OMG!! i love meyer lemons! where did you get them?? so hard to find.. use to have a tree in CA... love them!!!
jenpleasants at 3:40PM on 01/12/08
I got them at my local Price Chopper market in the NYS Hudson Valley. Odd for them to carry such a thing - their inventory's really white-bread - which is why I never gave it a second thought when I grabbed the bag. (expectations being pretty low and all)
So now armed with an Emeril recipe for a lemon buttermilk tart, I'm ready for my first experience with this lovely lemon...can't wait!
Thank you everyone for your enthusiastic response! I wish I could send you all a slice of this tart...
moibec at 5:02PM on 01/12/08
i always buy meyer lemons whenever i find them in the market because their scent makes me unbelievably happy. the zest is just beautiful in rhubarb pie. i also add a whole meyer lemon to cranberry orange relish.
cybercita at 11:15PM on 01/12/08
I've JUST started seeing meyers in the major supermarkets in So. Ontario...very exciting!
carusoc at 10:08AM on 01/13/08
From the LA TImes: 100 Things to Do With a Meyer Lemon
kjgibson at 6:08PM on 01/16/08