Meyer lemons combine the best attributes of lemons and oranges in a tart citrus fruit that doesn't make your face pucker. Peak season for these lemons begins in November and runs through March. Meyer lemons are thought to be a cross between a conventional lemon and a mandarin orange.
The fruit is named after agricultural explorer Frank N. Meyer who worked for the U.S. Department of Agriculture in the early 1900s and brought the fruit back from China. They are sweeter than regular lemons, and have a thin rind that's edible. Meyer lemons yield more juice. Try using the fruit in desserts and dressings.
- The Crisper Whisperer: Grapefruit-Vanilla Curd
- Deborah Madison's Two Summer Rhubarb Purees
- Meyer Lemon and Blood Orange Marmalade [New York Times]
- Meyer Lemon Shaker Pie [The Kitchn]
Feel free to use Meyer lemons instead of regular lemons in these recipes:
How do you use Meyer lemons?
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