If there’s one thing I relish this time of year it’s Meyer Lemons. While 99 percent of our citrus comes from Florida, Meyer lemons are my one of my few exceptions to my California produce avoidance. Florida is so much closer to us, but the flavor and the … MMMmmm … SMELL … of Meyer lemons is magnificent compared to any of the other available citrus. If I can’t find them from Florida, I won’t give a second thought to purchasing California grown Meyers.
Meyer lemons in January = happiness. They are a guaranteed cure for the winter blahs. Their golden peels are little mirrors of the sun. While their juice isn’t as sour as a traditional lemon, they have a brightness and a buttery richness that neither oranges nor lemons alone can offer. And they’re practically sweet. They are my weakness.
There are so many recipes available on the interwebs. I find it’s a waste of my precious time to do what someone else has already done by compiling a list of all those I find interesting. Instead, I’ll point you to some of those lists and tell you what I have and will be making.
Meyer Lemon Tart from Simply Recipes (not specifically for Meyers, but outstanding prepared with them).
Meyer Lemon Curd from No Recipes (be sure to make a double or triple batch of this to save throughout the year for scones and biscuits!)
Meyer Lemon Sorbet from Simply Recipes (serve small portions - this one is stout even with 2/3 the juice)
Meyer Lemon Kisses from Bron Marshall
Meyer Lemon Cardamom Ice Cream from the L.A. Times
I’ll also be freezing plenty of lemon water cubes to reserve for the summer, making Limoncello by soaking a few lemons in some vodka, soaking a few lemons in some olive oil, and may consider pickling a half-dozen. Yes, I am that in love with these lovely and charming fruits that preserving is the best way to use them up. Lastly,the peel and zest that’s left over gets saved for tea blends.
Want some more ideas? Here’s 100 Things to do with a Meyer Lemon via the L.A. Times; Becks & Posh has put together a great little list of their faves too. And here is my “go-to” recipe list any time I’m ready for something new, thanks to buffchickpea.
Do I feel guilty for splurging on several dozen of these golden beauties once a year? Not really. I believe I do pretty well the rest of the year trying to eat first homegrown and locally, then regionally, and for special occasions purchase ‘Grown in the U.S.’, and limit the amount of otherwise imported foodstuffs only to appease the Foodie deep inside me.
You can also find Jennifer at Unearthing this Life where she blargs about living in rural Tennessee chasing chickens, a seven-year old, and dreams.
OH, I love them too. I usually buy a box from some ladies in CA that run a small organic orchard – MMM.
I really like to preserve mine in salt, they make a tasty addition to rice dishes. here’s how I preserve mine: http://chiotsrun.com/2009/11/18/making-preserved-lemons/
I wish I could cook more with lemons. Unfortunately hubby doesn’t care for citrus much in his dishes. On the other side of the fence, he doesn’t eat many sweets so when I DO make something I can get away with all the tartness I want!
great post; i’ll have to look for them. you made my mouth water!
My MIL has two trees .. and boy do I miss those lemons since we moved. My favorite is lemon curd and lemon meringue pie .. and, of course, meyer lemonade. Once in a while our health food store carries them.
Meyer lemonade sounds completely indulgent! I couldn’t imagine having so many available to splurge so – but I may have to have at least a glass this time around!
Jennifer,
Yipee! I am so excited too. Meyer lemons are back in season and now I have five Meyer lemon recipes to make for them thanks to you.
Where I live we don’t have easy access to fresh Meyer lemons. But I’ve figured out how to get around that. I just go online (I usually just Google the phrase “purchase Meyer lemons”) and order directly from growers that pick them right off the trees and ship them direct — a tip I learned from my cousin in Canada.
This way I get fresh Meyer lemons in just a few days because they are freshly picked from the tree and shipped straight to my home without all the time sitting in cartons, trucks and warehouses where they lose their freshness. Anyway, I should have them in a few days ready to use in these terrific recipes you shared.
Meyer Lemons are like love. Sometimes hard to find, but well worth the wait.
Thank you very much,
Terri T. Thompson
My luck ran out at all of our local stores – Meyer lemons are all gone. Lucky for me I kept you, Terri and Susy, in mind and ordered a case online. They’ll be picked on Sunday and shipped directly to me on Monday. Oh, I can’t wait to compare this batch to the half dozen or so that I picked up at Trader Joe’s.
How did they compare to Trader Joe’s? And what site do you recommend? Because I would like to do the same thing. I would like to order a case of Meyer lemons. Or maybe even a Meyer lemon tree. Then I could grow my own.
Jamie N.