The Meyer Lemon Difference

Since Meyer lemons are a unique ingredient that not everyone has seen or used, the citrus fruit is often seen as a pretentious foodie item that is accessible only to the elite but what really makes a Meyer lemon and the conventional ones you see at the grocery store week after week different? Due to the fact that North America seems to be focused on the idea of seasonality of ingredients, it is a bit of a sin to be highlighting Meyer lemons now because their season is technically over. However, the fact is that even if it is not politically correct, Meyer lemons can be found year round if you so desire. What actually makes a Meyer lemon different than your regular grocery store varieties are a couple of characteristics. One, Meyer lemons have a very thin, vibrantly orange-yellow skin; and two, Meyer lemons are much juicer and sweeter than their conventional counterparts. Though they are in season from November to sometimes as late as April, Meyer lemons are not always easily procured. In some parts of the world they are relegated to specialty food stores while other parts highlight them in the produce section of the grocery store – though they may be hard to find, they are certainly worth the wait if you use them in a recipe that will highlight the unique character of their flavor. Meyer lemons make wonderful curds, sorbets or granitas, can be a lovely addition to cakes and tarts and can also be made into delicious marmalades. Though their unique flavor is better suited to sweet dishes, Meyer lemons can also be used in savory dishes like risottos, dressings for salads or vegetables, or as an accompaniment to fish.