Meyer lemons

Not just for lemonade

February 27, 2008

All too often, when a fruit first comes into season I buy far too much of it. I place the pears or tangerines in a pretty bowl and set it on the table, where I can admire it and, if possible, eat the fruit straight out of hand. But fruits (like quince) that require cooking to make them edible or more delicious begin to wither if left too long as a still life. Such is the case with the Meyer lemons currently sitting on my counter.

Cooks love Meyer lemons — a cross between a regular lemon and an orange — for their fragrance, smooth thin rind, and sweet (or less acidic) flavor. Grown in California, Texas, and Florida, the lemons peak between November and January, but their season often extends into March.

A bowl of Meyer lemons.

As the Meyer-lemon season is waning, I want to preserve some of the fruit’s lusciousness for a time when the Meyers are no longer available. Preserved lemons are easy enough: I fill a jam jar three-quarters full with quartered lemons and top with 1/4 cup kosher salt and enough lemon juice to come almost to the top. This goes into the fridge for the future: Moroccan Chicken and a favorite Paula Wolfert dish, fish with charmoula.

Even easier to make is lemon sugar. I measure 4 cups sugar into a bowl and grate the zest of two Meyer lemons over the top, then mix this all together before pouring it into a large jar for the pantry. In the coming months I’ll dip into this for baking — scones, banana bread, cake — as well as to sugar the rim of martini glasses for cocktails. Other possibilities tease: limoncello, infused vodka, candied lemon peel. But I want to be sure to eat a few fresh, too.

A sandwich worth savoring.

So I check out Matthew Card’s savory marmalade, our house recipe for lemon curd, and Helen Rennie’s Meyer lemon mousse. I put them on my docket to cook and scratch out a grocery list of missing ingredients. In the meantime, I’m relishing my new favorite sandwich: smoked salmon and thinly sliced Meyer lemons with a sprinkling of sliced shallots and freshly ground black pepper set into a layer of cream cheese spread on whole-grain bread . . . yum.

There are 4 comments on this item
Add a comment
1. by anonymous on Mar 10, 2008 at 10:06 AM PDT to purchase farm fresh meyer lemons!!

2. by Emily H. on Mar 17, 2008 at 10:37 AM PDT

Oh, my, thanks so much for that amazing-sounding sandwich idea! I will scurry to make one before the Meyers are gone.

3. by Susan Rainey on Jan 29, 2013 at 10:48 PM PST

If you make preserved lemons with Meyer lemons, what kind of lemon juice do you use to fill the jar?

4. by Carrie Floyd on Jan 30, 2013 at 8:50 AM PST

Susan, either Meyer or regular juice would be fine for preserved lemons — you choose!

Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice