The Meyer lemon is considered to be a hybrid of a lemon variety and mandarin variety.

Meyer lemons easily differentiate themselves from the common lemon with their shape, fragrance, color and taste. They are ovate yet rounded. Their coloring is a deep brilliant yellow. Their smooth semi-thin peel is fragrant and oily. Their flesh is low acid, aromatic, floral and sweet.

Serving Ideas

Meyer lemons are used for their fragrant zest and juice, which is sweeter and more floral than a Eureka or Lisbon. Slice lemons thinly and add to pizza. Add zest to butter cookies, cranberry scones, cheesecake batter or macarons. Juice and combine with water and simple syrup for lemonade. Mix juice and zest with egg yolks and butter, then cook into lemon curd. Toss fresh pasta with lemon zest, basil and Parmesan. Combine olive oil with juice and zest and use as a marinade or vinaigrette for asparagus, broccoli, or fresh peas. Meyer lemons will keep in cool, dry storage for 2-3 weeks.

Geography/History

The Meyer lemon fruit was brought to the United States from Bejing, China in 1908 by Frank Meyer, a plant explorer of the U.S. Department of Agriculture. Its given name was to honor Meyer for his discovery. The Meyer lemon trees are exceptional garden and grove trees, making them suitable for all levels of cultivation. They flourish in dry, temperate coastal climates and require little rainfall or irrigation. Meyer lemons do not have a large commercial market as they do not withstand excessive handling or shipping.

Seasons/Availability

Meyer lemons are generally available year round, however intermittent gaps can occur.