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Meyer lemons

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I have some gorgeous Meyer lemons but I have no idea what to do with them. Can anyone help?

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  1. The juice is great in drinks, since it isn't as tart as regular juice. Mixed drinks (alcohol) and lemonade both. Also very nice in salad dressings.

    Anything else you would do with lemons, really.

    3 Replies
    1. re: mlgb

      I have to disagree somewhat. I don't particularly like Meyers for lemonade, because they don't have enough acid to get the right tart-sweet balance. Same with salad dressings: they don't have enough acid to balance the oil.

      Lemon squares would be my choice as well. Actually, all ExercisetoEat's suggestions sound fabulous.

      1. re: Ruth Lafler

        I like them in drinks because I don't have to add so much sugar. I guess if you like sweet drinks it would not work as well as a sour lemon. I've been to a number of high end restaurants here in S. Cal where Meyer lemons are abundant and a Meyer lemon vinaigrette is often featured on salads. Also great in sauces for seafood. It has a delicate floral, fragrant quality compared to regular lemon juice.

        If I remember correctly, for a while Williams Sonoma was selling a drink mix based on Meyer lemons.

        Melissa's has a whole long list of recipes, too

        http://www.melissas.com/catalog/index...

        1. re: mlgb

          I know some people like Meyer lemonade, but as I said, it doesn't have enough acid for my taste -- it just ends up tasting kinda wimpy. My Mom and sister have Meyer lemons bushes, and I have a young one as well -- I'm very familiar with their characteristics.

    2. Lemon squares made with Meyer lemon juice are fabulous.

      1. A Shaker Lemon pie is awesome made with meyer lemons. Other good choices are meyer lemon sorbet, lemon pound cake, and meyer lemon vanilla bean marmalade. Worst case you can freeze the whole lemon or just the juice.

        2 Replies
        1. re: ExercisetoEat

          The orangey, floral qualities of meyer lemon make for an excellent lemon curd.

          1. re: Hungry Celeste

            Riffing off your lemon curd suggestion, I've used meyer lemons to make a lemon custard that was really yummy. Recipe was from Martha Stewart's Web site.

        2. I just made this recipe with mine last week and is was great.

          http://www.lindystoast.com/2005/12/me...

          1 Reply
          1. re: sgwood415

            I make this lemon pie for my wife on her birthday and our aniversary and it comes
            out great. I have made it with both types or varities. you can try that. just add some
            of the other varitiey.

          2. In perusing Sunday Suppers at Lucques (May cookbook of the month), there were loads of recipes that called for Meyer lemons - and I've seen nary a one lately. Can't remember any specifics though ....

            1 Reply
            1. re: MMRuth

              Meyer lemons were hit very hard by the Southern California freeze this year. We took what remained of ours, juiced them and froze the juice in icecube trays.

               
            2. Lemon ice or sorbet, including some finely microplaned zest, and a splash of limoncello.

              1. The lemon cream in Dorie Greenspan's Baking is fabulous with Meyer lemons. It freezes well too. I made this twice from lemons from our small tree, used one lot for filling a lemon cake. The second lot is in the freezer, probably destined to be the filling for a tart.

                Meyers also make wonderful Shaker pie, as already said. If I have any lemons over after all this baking, I make preserved lemons.

                1. For something different, you could squeeze a meyer lemon into creme fraiche and top it on any fish like a grilled salmon. Will make you feel very fancy. :)

                  1. I just made a lemon upsidedown almond torte with meyer lemons - it was very good, as is the clementine cake with meyer lemons.

                    1. We just squeezed Meyer lemons on veal milanesas breaded in a mix of egg, polenta and matzoh meal. SPECTACULAR!

                      1. I've been wanting to try nja's/Nick's meyer lemon goat cheese whipped cream to use in/alongside some sort of dessert. The cannoli filling sounds fantastic!

                        http://www.chowhound.com/topics/35861...

                        I also support the idea of lemon bars or a lemon tart.

                        1 Reply
                        1. re: Carb Lover

                          I love them in preserved lemons. They have a different taste, but in a good way.

                          I also love them in frozen yoghurt. Jean Brody has a recipe for lemon frozen yog and it couldn't be simpler. Low fat yog, lemon juice, lemon zest, sugar, pinch of salt and I think she puts in a tiny bit of vanilla. I make mine in my wimpy Donvier hand-crank It's really refreshing and easy. No cooking, no eggs, etc.

                        2. My lemons have just ripened -- on a potted tree that winters indoors -- and I've been making lemon meringue pies using Mark Bittman's recipe. Delicious. Lemon squares sound good too. I also like them for chicken with lemon juice and capers.

                          2 Replies
                          1. re: TNExplorer

                            When I've used them for lemon squares I think they taste "wimpy", one case where I think the tartness of ordinary lemons is nicer.

                            1. re: mlgb

                              You have to adjust the sugar -- there's a recipe floating around the archives that was specially designed to use Meyer lemons.

                              Hey, the search engine actually found it: http://www.chowhound.com/topics/17053...

                          2. If you still have them, I just had some limoncello my sister made with Meyer lemons and it was amazing: the alcohol really brought out the distinctive floral aroma.

                            1 Reply
                            1. re: Ruth Lafler

                              I second the Limoncello suggestion. I have made it several times as well as a Limecello from the endlessly productive tree in the back yard. Just zest a few and juice them for about 1/4 to 1/2 cups of jiuce per litre of vodka. Let is sit for a few weeks the strain and stir in 1/4 cup simple syrup (maybe more to taste). Will make you some new best friends.