Tart and sour rather than mild and sweet are qualities usually associated with lemons, but that was before Meyer lemons came onto the scene.
Long a favorite of restaurant chefs, the Meyer lemon has made its way across the country from California groves. These lemons have such a pure, clear lemon taste that they are often called the "true" lemon.
Frank Meyer was a plant explorer and U.S. Department of Agriculture employee who discovered the lemons growing in yards in China. In 1908, Meyer introduced them to the United States and the lemons were named after him.
Meyer lemons have been a long time coming into commercial production. The original trees turned out to carry a virus that could kill other varieties of citrus trees. In the 1940s, most of the Meyer lemon trees were destroyed to save other citrus trees.
It wasn't until the 1950s that scientists at the University of California, Riverside developed an improved Meyer lemon that could not carry the virus. This opened the door for commercial production and more widespread availability of the fruit. The majority of these lemons are now grown in California, but they also grow in Texas and Florida.
Although their true origin has never been established, Meyer lemons are most likely a cross between a lemon and a mandarin orange. This would account for their characteristic sweet and less-acidic taste, rounded orange shape, golden orange flesh and hint of orange flavor.
Meyer lemons are quite juicy and an average lemon will yield at least 1/4 cup of juice. If you hold one of the lemons in your hand and give it a slight squeeze, you can feel the juice through its thin skin.
The skin varies from a deep-yellow color to almost orange. The darker the skin, the riper the lemon. Look for lemons that have a smooth, firm skin and no soft spots or hint of mold.
Fresh Meyer lemons can be stored in the refrigerator for up to 10 days. One good way to extend the season is to squeeze the juice and freeze it in an ice-cube tray. Then remove the frozen juice cubes from the tray and store them in a tightly sealed plastic freezer bag for up to two months.
Use Meyer lemons as you would other lemons, but remember that because of the lemons' sweet nature, recipes that use them may be better off with a bit less sugar. An example is my recipe for homemade lemonade that is made by mixing only 4 teaspoons of sugar with 6 tablespoons of Meyer lemon juice and 1 cup of water.
