As we transition from winter to spring, Meyer lemons are perfect for our palates. Thought to be a cross between a Eureka lemon and a mandarin orange, they have the light, bright flavors we crave. They’re also smaller than their Eureka cousins, with thin skins and a color that’s slightly orange.
In many recipes Meyer lemons can be substituted for Eurekas, and you’ll taste their floral fruitiness in the finished dish. Here are our best tips for using Meyer lemons, plus a few favorite recipes for winter and spring.
Look for: Choose round Meyer lemons with smooth skins — they’ll be more fragile than other lemons you’re used to.
Prep tips: For the most juice, bring the lemon to room temperature and roll it firmly against a hard surface. Then use a citrus reamer to extract the juice. A rasp grater is best for obtaining fine, aromatic shreds of lemon rind free of any pith. A vegetable peeler is useful for creating wide ribbons of lemon zest. Use a sharp knife to cut the fruit into slices or wedges.
|Artichokes with Meyer Lemon Aioli|
Kick off spring grilling with these fresh baby artichokes dipped in homemade aioli. Tangy Meyer lemon cuts the richness of the sauce.
|Pea and Asparagus Salad with Meyer Lemon Dressing|
Meyer lemon’s fruity flavor is perfect for vinaigrettes like the one that tops this all-green mix.
|Sauteed Scallops with Meyer Lemon Relish|
Mixed with shallot, parsley and vinegar, Meyer lemon makes a delicious relish to top proteins. Arrange thin slices of lemon on a platter for a pretty presentation, too.
|Pan-Seared Pork Chops with Meyer Lemon|
Brighten up pork chops with lightly sauteed Meyer lemon slices and a few bay leaves for a quick, elegant dinner.
|Buttermilk Chess Pie with Meyer Lemon|
The zest of a Meyer lemon balances this classic sweet Southern pie to perfection.
Featured recipe: Meyer Lemon-Ginger Marmalade