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Ebay Organic Meyer Lemons

Just received a box of these juicy delights. WAYYYYY cheaper than Whole Foods!
http://www.ebay.com/itm/Louisiana-Cit...

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  1. Ooo... I am so tempted. I was thrilled to find a little stand where some kids were selling blood oranges from their yard recently and was wishing for a similar supplier for Meyer lemons!

    1. $2.60 a pound? Maybe better than WF, but not other stores.

      1 Reply
      1. re: ferret

        These are right from the grower! No middleman. That's how we keep farmers alive, I personally don't care about saving a quarter.

      2. Costco has them, they look real good.

        1 Reply
        1. re: treb

          These are organic and right off the tree.

        2. What are you going to do with your stash? I have 2 bucketsful from my tree, and I'm running out of ideas.

          15 Replies
          1. re: pine time

            Not sure who you are asking, but I would go with "preserved" lemons.

            1. re: Shrinkrap

              Nooooo! Totally different product. Preserved lemons are quartered and preserved in salt. That would destroy the flavor and fragrance.

              You might think about Lemon Marmalade. The sweet and tart could be very tasty. Oh, how about Lemoncello made with them?

              1. re: Candy

                Preserving Meyer lemons in salt (Moroccan style) does not destroy the flavor and fragrance. Meyers make much more interesting preserved lemons than using Eurekas. Now I only use Meyers. Paula recommends using Meyers. Of course, here in California, we have oodles of them growing in friends' backyards with more than enough to go around and don't have to treat them like a precious commodity.

                1. re: Melanie Wong

                  lucky stiff, I have lemon envy although they are a seasonal treat here on the right coast which makes me look forward to the season.

                  1. re: Melanie Wong

                    Thanks. Also in SoCal, and we have 2 Meyer trees, so lots and lots to use up. Have never done preserved lemons before, so this may be the year.

                    1. re: pine time

                      Meyers grow very well where I am in Northern California too, as long as the trees are covered up during a freeze. Some of my friends have backyard trees that are over 50 years old.

                      Here are links to Paula's two methods of making preserved lemons:

                      7-day cure
                      http://www.epicurious.com/recipes/foo...

                      30-day cure and recipes for use
                      http://latimesblogs.latimes.com/daily...

                      Three of my ways to use preserved lemons that don't show up in recipe discussions are a variant on chanh muoi soda,
                      http://en.wikipedia.org/wiki/Chanh_mu... chopped into tuna tartare, and using the "goo" to slather as a seasoning on wild salmon before grilling.

                      I used to make two quarts every year, then down to a quart these days since a little goes a long way. In our cooler weather up here, I've never refrigerated the jar, just keep it on the counter for a year. When the next season's is ready, I toss the old one. They make pretty gifts for friends too, if you feel like putting up some pints.

                      1. re: Melanie Wong

                        I have three trees now ( and a blood orange)! They are all pretty small, and drop a lot of early fruit because of the heat, but none seem much bothered by a light frost, even when I forget to cover them. I hear they flower and fruit year round in So Cal, but I usually only get one crop, around Christmas. I usually box some and give them to husband with a bottle of simple syrup for Christmas. He likes the lemonade from them, and he can just add the cubes to water and sweeten to taste.

                        1. re: Shrinkrap

                          Yes, Meyer trees are amazingly frost tolerant. I lost my young tree in the hard freeze of 1990 since I was not at home to cover it up, and know of several others that died as well. So, do pay attention to those rare steep temperature drops.

                          1. re: Melanie Wong

                            That was the year we moved here from So Cal! We went to a new housing development, the pipes had burst, and there were frozen "rivers" of water in the street.

                2. re: Shrinkrap

                  I have make preserved lemons all the time. Meyer lemons are most like Moroccan lemons in that the skin is softer and the lemons are less acidic.

                3. re: pine time

                  In Nathalie Dupree's latest book Mastering Southern Cooking there is a recipe for Lemon Curd ice cream. It is fabulous. I bought Meyer Lemons last week in planning to make the same ice cream but with Meyer Lemons. If we do get Blood Oranges I am going to do the same with them.

                  1. re: pine time

                    Nigella Lawson has a clementine cake recipe in her book 'How to Eat.' You simmer about a pound of clementines, halve them and take out the seeds. Then whiz the whole thing in the food processor- skins and all. Mix with almond flour, eggs and sugar, bake and that's it! I was thinking of trying that recipe with Meyer lemons.

                    1. re: pine time

                      Freeze them solid and grate them over ANYTHING that you eat. This also affords you the chance to have them all year long after the season is over. I'd kill for a meyer lemon tree!
                      http://food52.com/recipes/21323-carol...

                      1. re: missclaudy

                        That's a very interesting idea, like it! The part of the Meyer lemon that gives the most bang for the buck is the aromatic rind. That's one reason that I've never been fond of the suggestion for just freezing the juice when one has a surplus.

                    2. The grower suggests freezing the whole lemon solid and then grating it over your food! So easy to grate this way.

                      alsohttp://food52.com/recipes/21323-caroline-j-beck-s-6-minute-meyer-lemon-olive-oil-custard