There are a few factors that make Meyer lemons so special.
Meyer lemons are still in season, so it’s high time to buy them while you can—and find out why they’re considered so much better than regular lemons in the first place.
Some produce is obviously special—take always-stunning dragon fruit, for example, or perfect, in-season peaches and berries, which are here for a short while and then gone until next year. Other fruit seems more ho-hum, and easy to take for granted. Lemons, for instance; we see them every time we go to the store, and they’re useful for lots of different dishes, but not terribly exciting. The exception to that rule? Meyer lemons! When they show up between late fall and early winter, people swoon. But what makes them so special, and how are they different from regular lemons anyway? Read on to find out.
What Do Meyer Lemons Taste Like?
The most apparent and important difference when it comes to using each type of lemon is the taste. Conventional lemons (which are generally either Eurekalemons or Lisbon lemons, essentially interchangeable) are tart enough to make your mouth pucker up. Meyer lemons, which are native to China, taste recognizably lemony, and they do have acidity too, but significantly less than Eurekas or Lisbons. They’re sweet enough that they can even be added raw to various dishes; although you probably still wouldn’t want to eat one whole like you would an orange, you can mix chunks or slices of Meyer lemon into salads and salsa.
The zest of both regular lemons and Meyer lemons is fragrant and bright, but Meyer lemon zest has a more floral and even subtly spicy depth to it. The peel on a Meyer lemon is thinner too, and there’s much less bitter white pith beneath it, which means you can eat the entire fruit (sans seeds) in certain preparations—however, if you want to do that, be sure your fruit is organic and untreated with wax or other coatings, or else you’ve scrubbed it well under hot water to dissolve any residue.
Do Meyer Lemons Look Different?
Before lemons became a culinary crop, they were grown as ornamental plants, which makes sense when you behold a beautiful tree hung with bright citrus fruit. When you gaze at the fruit itself, you can see that Meyer lemons are smaller, often rounder, and smoother-skinned than their more common oblong and frequently-bumpy cousins. Meyer lemons are a deeper, more orange-toned color than sunny yellow Eureka and Lisbon lemons (both inside and out).
When Are Meyer Lemons in Season?
The other thing that makes Meyer lemons so attractive is that they’re comparatively elusive. Meyer lemon season usually begins in late November or early December and ends by March. Their limited window of availability, coupled with their more fragile nature (which makes shipping them more difficult), naturally makes them more expensive than hardier, year-round regular lemons too.
If you want to preserve some essence of Meyer lemons, you can try infusing olive oil or vinegar with juice and peel; mix some zest with salt or sugar; and even freeze the juice.
You’ll also find a recipe for whole preserved Meyer lemons below.
What Can You Substitute for Meyer Lemons?
So, what can you do if you want to make a Meyer lemon recipe and you don’t have any of the titular ingredient on hand (and are fresh out of Meyer lemon infused products in your pantry too)? Substitute a mix of equal parts regular fresh lemon juice and orange or tangerine juice; the latter is a bit more complex and floral. Ditto mandarin juice, which might be your best option, since Meyer lemons are said to be a hybrid of lemons and mandarin oranges. Similarly, you can use equal parts regular lemon zest and orange, tangerine, or mandarin zest to stand in for grated Meyer lemon peel if need be. Basically, you’ve got options.
You can also simply make a Meyer lemon recipe with conventional lemon juice or zest instead, but the results will be much tangier and far less sweet, so you may need to adjust other ingredients, like sugar (or whatever other sweetener is called for). Conversely, when Meyer lemons are in season and you want to add them to everything, choose your applications wisely.
If the goal is to brighten a dish with a shot of acid, Meyer lemons won’t have as big of an impact and may be wasted—but they’ll still lend their own unique character to things like simple vinaigrettes and cocktails (speaking of, when you’ve got ’em, make our Meyer Lemon Disgestif recipe to extend the pleasure even when the season’s over). You can try making Meyer lemonadetoo, though it’ll be a pricey pitcher. Ultimately, as is the case with anything you make, you can—and should—always taste and adjust the flavor until it’s just right (read: precisely to your own liking).
Meyer Lemon Recipes (and Regular Lemon Recipes Too)
Try some of these sunny recipes to spark your imagination—and your taste buds.
Meyer Lemon Thyme Icebox Cake
This beautiful icebox cake is simple to make, although if you’re feeling extra ambitious, try swapping in our Meyer Lemon Black Pepper Cookies for the store-bought lemon or vanilla wafers. They’ll add another layer of savory-sweet intrigue to the fabulously fragrant cake. Get the Meyer Lemon Thyme Icebox Cake recipe.
Meyer Lemon Tart
A lightly salted shortbread crust and a dash of honey in the filling are unexpectedly brilliant complements to this sweet and floral Meyer lemon tart. Get the Meyer Lemon Tart recipe.
Meyer Lemon Black Pepper Cookies
These easy slice-and-bake sugar cookies are jazzed up with Meyer lemon zest and freshly cracked pepper—just be sure it’s fresh so you get all the nuances of its flavor. You can keep these dough logs in the freezer and simply slice off a few cookies whenever you want to bake up a treat. Get our Meyer Lemon Black Pepper Cookies recipe.
Meyer Lemon and Rosemary Focaccia Bread
While Meyer lemons are wonderful in desserts, they shine just as brightly in savory dishes, like this tender focaccia with aromatic rosemary, perfect for nibbling with cocktails, or pairing with a main course. Get the Meyer Lemon and Rosemary Focaccia Bread recipe.
Roast Chicken with Meyer Lemons and Potatoes
A simply roasted chicken is a gorgeous thing, and all the better if it’s surrounded with juice-soaked potatoes and caramelized Meyer lemons (which you can cut up and eat along with the other morsels of meat and potatoes). This dish comes from Martha Stewart, who is often credited with popularizing Meyer lemons in America, for which we thank her. Get the Roast Chicken with Meyer Lemons and Potatoes recipe.
Preserved lemons, a staple of Moroccan and Middle Eastern kitchens, are a great addition to your pantry too, and ultra easy to make. Meyer lemons are preferred, but you can use regular lemons in the same way too; here, they’re simply scored, packed in salt, and left to sit for a while. When you’re ready to use them, gently rinse off the salt and chop the peel. They add lovely lemon brightness to countless dishes, including salads, rice, pasta, and desserts, not to mention traditional tagines and the like. Get the Preserved Lemons recipe.
Smoked Salmon Hash with Lemon-Parsley Vinaigrette
The acidic zing of conventional lemons is a perfect counterpoint to rich smoked salmon and Yukon Gold potatoes, with black pepper and fresh parsley adding even more punch. Get our Smoked Salmon Hash with Lemon-Parsley Vinaigrette recipe.
Avgolemono (Greek Lemon Chicken Soup)
This classic Greek soup relies on eggs for creaminess and fresh lemon juice to make it as bright as the Aegean coast. Tender chicken and orzo make it a full meal. Get the Avgolemono (Greek Lemon Chicken Soup) recipe.
Seared Scallops with Lemon and Vodka
Lemon is an old friend to fish and seafood of all sorts; here, the juice and zest cuts through the richness of golden-seared scallops and pasta and perks up the vodka-based sauce, while a dab of heavy cream smooths it all out. Get our Seared Scallops with Lemon and Vodka recipe.
Tangy, creamy lemon curd is like a little pot of sunshine. Spread it liberally on pancakes, toast, or scones, or use it to fill tarts and cakes, and pair it with plenty of berries. Get our Lemon Curd recipe.
Shortbread Lemon Bars
Old-fashioned lemon bars never go out of style. You can certainly make them with Meyer lemons in season (and those are particularly great for making whole lemon bars, in which you include the peel), but there’s real harmony between the electric lemon topping and sweet shortbread base of the standard version. You can always dust them with powdered sugar to soften that sweet sting a bit more if need be. Get our Shortbread Lemon Bars recipe.