Meyer lemon

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Botanists believe this relatively new LEMON-family member is a cross between a lemon and an orange. It's named after F.N. Meyer who in 1908 imported it into the United States from China where it's been grown for centuries. Meyer lemons have a rounder shape and smoother skin than common commercial lemons; their color ranges from deep yellow to yellow-orange. The aromatic juice is available from November through May in specialty produce markets and some supermarkets. Choose firm fruit that's heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.

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Trish

Aug. 29, 2009 8:10 am

The juice is not as sour as a common lemon, but works well in most recipes calling for lemon juice. If you have a recipe that is known for a very tart lemon flavor you might not want to use Meyers lemons. If you live in an area that you can grow citrus, get a dwarf Meyer...they are extremely prolific and mine has fruit on it almost all year. Cover when there's a danger of frost.

JoAnn

Oct. 27, 2009 4:08 pm

We have a Meyers lemon that we have grown for 2 years in a large pot. We live near Austin, TX and the weather is starting to drop, so we picked all the lemons today - 51! They are mild and juicey and the skin is thin, so you don't get much when you zest them. They are great.

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