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May 6, 2012 01:26 AM

Really good meyer lemon based products

Are there very good Meyer lemon based preserves, jams etc., preffering from artisanel brands/small producers, available to get at NYC or SF araes or by internet order? Maybe quality concrete paste? Looking to take back home after visiting the USA, for use mainly in desserts, ice cream.. And actual lemons may be a bit of a problem to carry and customs issue etc.

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  1. Where do you live? Would it be possible to grow your own tree? if so check with these folks
    Here is a search for Meyer Lemon Marmalade, lots of options

    1. I like the Trader Joe’s Meyer Lemon Cookie Thins a lot and, IIRC, they also carry a cake mix that I remember someone on CH saying was very good.
      A friend made a chicken dish using this simmering sauce from Williams-Sonoma that was delicious although pricey at $16.95/jar.

      Here are a few more recs. from prior posts:

      3 Replies
      1. re: EM23

        Thanks a lot to both of you, looking for the seeds may be an interesting idea, and i will check all the other information.

        1. re: EM23

          Sadly, the seasonal Meyer Lemon Cake Mix seems to have gone to the ever-growing Trader Joe's product graveyard.
          I always made it with melted butter instead of oil, and added a cup of sweetened shredded coconut. That was a great cake. :-(

          1. re: greygarious

            It seems like every time I read about a recommended TJ’s product, that interests me, it gets discontinued soon after– grrrrr. Here’s hoping the heirloom navel oranges don’t meet the same fate.

        2. Ermagherd! I know this is late, but the frustration of having a Meyer lemon tree with limbs literally breaking from fruit I can't give away...dang!

          12 Replies
          1. re: tallblond

            Same here! I was able to successfully give away about a bushel by putting them out by the sidewalk with a supply of bags - they were a hit with the morning dogwalkers. It helps that I live in a place near a lot of apartment buildings.

            Personally, I think Meyers are overrated, and when I get a chance I prefer a nice, tart Lisbon or Eureka. But Meyers grow here, and I have a tree, so...

            1. re: tardigrade

              I agree. We have a Meyer in a large pot on the deck. It gave us about 15 this year. I believe 4 or 5 are still on it. They don't have enough tartness for most cooking uses. They are very juicy though. If I liked cocktail mixology they might work, but I like martinis or whisky. Maybe I'll preserve them. So, yeah, soooooo...

              1. re: tim irvine

                Oh hey! yes, preserving them. why didnt't I think of that? guessing you know how to preserve them? I still have about 40-50 or so lemons left on my poor little tree. They're pretty tart and the zest is...different. Tastes awesome in the little new york cheesecake i just made (and it didnt' crack! first time EVER!) Happy Holidays guys

                1. re: tallblond

                  Are they acid enough to make lemon curd? I normally use Key Limes, but Meyers may work.

                  1. re: INDIANRIVERFL

                    They make insanely good lemon curd. I think they are particularly well-suited to milk/egg bases, which seem to enhance their floral qualities. Just remember to use a recipe specifically developed for Meyer lemons or else to reduce the sugar, since as noted, they aren't as tart as "regular" lemons.

                    1. re: Ruth Lafler

                      I've used mine in lemon curd 4 or 5 times, was tart and perfect. Used Chef John's recipe from, which uses whole eggs vs. yolks. Got tons of requests to make it again.

                  2. re: tallblond

                    I have never preserved them but figure I can find a recipe.

                    1. re: tim irvine

                      I use the meyer lemon marmalade recipe from epicurious. very good. (

                      1. re: teezeetoo

                        any problem with the bitterness that many of the epicurious reviewers experienced with the marmalade?

                        1. re: tallblond

                          I find it hard to believe there was any bitterness, since Meyer lemons have almost none. Maybe people substituted regular lemons, either intentionally or unintentionally? I've made Meyer lemon marmalade many times and never experienced any bitterness (and I'm bitter-sensitive).

                          I recommend this recipe, which is easy and quicker than the long-cooking ones, even with the extra steps of triple-blanching the peels. Using a long-cooking method I find it's hard to keep it from caramelizing and losing some of the bright, aromatic qualities of the lemon:

                          1. re: Ruth Lafler

                            looks great Ruth. thanks! just to check, don't need the seeds in that recipe?

                            1. re: tallblond

                              Nope, no seeds -- just juice and peel. It set really well, too.