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5 Amazing Uses for Meyer Lemons

Amazing Uses for Meyer Lemons

Meyer lemons are magical citrus fruits that are a bit sweeter than regular lemons. Here are 5 different ways to use Meyer lemons for healthy, flavorful dishes.

Wondering what to do with your Meyer lemons? Not to worry! In this article, we’ll go over some simple ways to incorporate a Meyer lemon into tasty recipes.

Want to learn more? Keep reading to find out!

Meyer Lemons: A Guide 

With your Meyer lemons, you can preserve your lemons, so you have citrus treats all year long. You can also add flavor to your supper table. Check out these health benefits of citrus fruits

1. Make a Lemon Relish

This is a tasty option for adding flavor to a chicken or fish dish. Dice up one peeled Meyer lemon with chopped shallot, fresh herbs, and garlic. Season the relish with salt, black pepper, and red pepper flakes.

2. Lemon Gin and Tonic

Add a few tablespoons of fresh Meyer lemon juice to your drink. Mix two ounces of gin with five ounces of soda water. Add in your lemon juice and with a sprig of mint. You could also stir in a teaspoon of grenadine.

3. Roasted Veggies and Sliced Lemons

Roast a sheet pan filled with potatoes, broccoli, and cauliflower. Once they’re done, turn on your broiler. Slice a Meyer lemon up and toss the slices onto the veggies. The broiler will create caramelization on the lemons and vegetables.

The Meyer lemons will add a touch of brightness to the dish.

4. Preserve Your Lemons

Consider preserving your Meyer lemons by making homemade marmalade. You can make a strawberry lemon marmalade for something unique.

If you’re going to juice some lemons, make sure you zest them beforehand. You can use a vegetable peeler for bigger pieces of a rasp for smaller bits.

Stir the zest into salt or sugar and let them dry. Pack this into a jar. You’ll have a sampling of Meyer lemon flavor all year long.

5. Make Lemon Jelly

With this recipe, you can make three half pints. You’ll need two and a half cups of fresh squeezed Meyer lemon juice. This is around 20 lemons. You’ll also need two cups of sugar and four tablespoons of powdered pectin.

Prepare a boiling water bath along with three half pint jars. Place your canning lids in a pan of simmering water.

Next, squeeze your lemons and save the seeds. Place the seeds in the middle of a six-inch length of cheesecloth. Roll it up and tie it so the seeds can’t escape.

Mix the pectin into the sugar. In a non-reactive large pot, combine the seeds, sugar, and Meyer lemon juice.

Bring it to a boil and cook. Make sure you stir until the volume reduces in the pot. While you mix, clip a candy thermometer and watch it until it reaches 220°F.

The bubbles should appear glossy, and the liquid will look like thick syrup. When the jelly's finished cooking, pour it into the jars. Wipe the rims, apply lids and bands. Process in a boiling water canner for up to ten minutes.

Want to Learn More?

We hope you found this article on Meyer lemons insightful. Have fun preserving some of your lemons or make flavorful dishes for your family.

Want to grow your own Meyer lemon tree? Check out our citrus trees today.

The History of the Meyer Lemon in America

The History of Meyer Lemons

Improved Meyer Lemon

Citrus x meyeri

The Meyer lemon represents a popular lemon variety in the United States and has a rich history. It is sweeter than other lemons even with an orange flavor. It is named after Frank Meyer, a plant explorer of the United States Department of Agriculture, in 1908.

Lemons from Meyer lemon trees are sweeter than other lemons, sometimes even taking on an orange-like aroma and flavor. This lemon is so named because they were identified in 1908 by Frank N. Meyer. It is thought to be a cross between a lemon, either Eureka or Lisbon, and a mandarin, that originated in China. The University of California-Riverside lists a biological and parentage in its citrus variety collection.

Meyer lemons are prized by Chefs and home cooks for certain recipes where a lesser acidic lemon is preferred. However, Martha Stewart, an American-business woman, and a TV personality popularized this variety in the United State through her dozens of recipes that contained Meyer lemon.

Meyer lemon will grow well in USDA Hardiness Zones 8-11.

However, it can be grown in colder places as a container-grown plant. With more attention and proper pruning, it can be grown even in colder regions, especially when the tree is grafted on a cold-hardy rootstock.

Meyer lemons micro-budded on trifoliate rootstock made at US Citrus would make it a more appropriate for Meyer lemon enthusiasts even in colder places as in Canada as a well-protected patio-plant, kept indoor during severe winter.

A grafted Meyer lemon tree would grow with about six hours of sunlight.

Meyer lemon became popular in California by the mid-1940s. Two viruses, Citrus tristeza virus (CTV) and Citrus tatter leaf virus (CTLV) were found to be widespread in California Meyer lemon plantings. The University of California-Riverside scientists initiated a tissue culture program and the efforts of Dr. Chester N. Roistacher made a new selection of Meyer lemon free from virus infections. The new, improved selection is referred to as Improved Meyer lemon.

All the Meyer lemons from US Citrus are also the improved version via the Texas A&M University-Kingsville Citrus Center budwood program, initiated by the author of the article in the early 1990s. My gratitude to Chester Roistacher and Dr. John da Graca – two scientist that were involved in the citrus improvement program in Texas.

There are millions of Meyer lemon enthusiasts in the U.S. and worldwide. But not many Meyer lemon tree owners know that Frank N. Meyer who explored the wilderness of south China regions for the USDA lost his precious life in the waters of the Yangtze River. The Plant Genetics Resources has established a Distinctive Service Medal for Plant Genetic Resources as a tribute to Frank N. Meyer who served for 13 years as Agricultural Explorer of the Office of Foreign Seed and Plant Introduction.

“It appears that Mr. Meyer while traveling down the Yangtze from Hankow to Shanghai on the S.S Feng Yang Maru of the Nisshin Kisen Kaisha was drowned near Wuhu.” - Excerpt from the American Consul in Charge, Shanghai, China, June 14, 1918.

-Mani Skaria, PhD