MEYER LEMONS -MSP
In expanding my cooking skills, I decided to start "baking" and doing desserts. I dislike measuring at all, but figured this would be good for me. So, I started doing desserts and my husband would bring them to work.
I started taking requests and I got one for Lemon Bars. I've never made them and I think I found a great recipe from a blog online. However, it said that the blogger preferred meyer lemons over Eureka (apparently the standard in stores?) I had no clue.
Are these lemons I can find at Kowalskis or Cub or are they like finding key limes, difficult to find.
Can you let me know where I can find these before I trapse around the city...or am I just silly and I can find these at ANY store?
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I've never bought them locally, and I'm kinda thinking about Seige's meat comment...don't know where the imported lemons came from or what they went through getting here.
I mean, have you ever tasted a tropical fruit from a MN store and also tasted one in situ? In most cases, no comparison! In addition, every source I've seen mentions they don't keep long.
I bring a suitcase of Meyer lemons home when I visit Louisiana at the right time of year. Put simply, they are divine! Can use them straight in many dishes without almost any added sugar. That's a very different taste profile than a Eureka. They are not interchangeable in most recipes. Oh, and the rind is much thinner--almost useless if you need zest.
Part of my last batch of Meyers were made some into preserved lemons. Yum...
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I don't know why, but I've seen meyer lemons in two stores this week, Cub ($1.29/lb.) and Bob's Produce Ranch in Fridley (3/$1). Meyer lemons are a cross between a Eureka lemon (regular) and a mandarin orange. The meyer lemon looks more like an orange than it does a regular lemon. It still tastes like a lemon but is a little less acidic. Some people equate less acid to a more sweet taste. They're still not really sweet but a little less tart.
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re: John E.
I report back. I got the Meyer lemons at Kowalskis ($2.99/lb) b/c I was going to do a 1/2 and 1/2 with Eurekas (Supertarget-2 for $1). The recipe turned out well but I didn't use the Meyers at all. I put a little of the rind in with the Eureka rind but truthfully? I agree -- I thought it tasted like lemon pledge! I made a face. I don't know. The blogger who had the lemon bar recipe using Meyer lemons lived in a citrus state with a meyer lemon tree---but I think my recipe came out better with Eurekas! Thanks for all the help!
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re: puddin head
Puddin head-BUMMER. I tasted the rind first-didn't really like - tasted a bit of the juice-really didn't like. Didn't use them AT ALL.
I use the Joy of Cooking adapted recipe. I want honest opinions and I received rave reviews. Lemon bars are so much easier than I thought! I added more rind (1 T. plus 1/2 T instead of just 1 T) and I think it added just enough kick/tart without going overboard. I followed the remainder of the recipe to a T. Never again will I pay $2.50 for one bar at Byerly's counter. With the other ingredients already at home, I didn't pay $2.00 for the whole pan.
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Byerly's
3777 Park Center Blvd A, St Louis Park, MN
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