Botanists believe this relatively new lemon-family member is a cross between a lemon and an orange. It's named after F. N. Meyer who in 1908 imported it into the United States from China where it's been grown for centuries. Meyer lemons have a rounder shape and smoother skin than common commercial lemons; their color ranges from deep yellow to yellow-orange. The aromatic juice is sweeter and less acidic than that of regular lemons. Meyer lemons are available from October through May in specialty produce markets and many supermarkets. Choose firm fruit that's heavy for its size. Refrigerate in a plastic bag for up to 2 weeks.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Meyer Lemon Granita
- Meyer Lemon Buttermilk Tart
- Meyer Lemon Sour
- Meyer Lemon Curd Tart
- Meyer Lemon Mousse Cups
Related Content From Cooking Channel
- Meyer Lemon and Spanish Almond Semifreddo
- Cucumber, Meyer Lemon and Lavender Granita
- Mussels in White Wine and Meyer Lemon Sauce
- Meyer Lemon Cardamom Crinkle Cookies
- Rany's Tomato-Meyer Lemon Chutney