Last week on my regular Costco run, strawberries, romaine, green beans….I was elated to find a bright, fragrant and beautiful package of Meyer lemons. I always forget that October through May is their peak season and a great time to enjoy their super sweet goodness.
Thought to be a cross between an orange and a lemon, Meyer lemons are rounder and smoother-skinned than regular lemons, with a color that’s more bright yellow. As lemons go, these are especially sweet and perfumy, so when you see them at the market, pounce. Their juice tastes great in any recipe in which you’d use regular lemon juice, and their zest is especially delicious in cakes and scones.
I have included a few recipes but in addition, I highly recommend using their zest and juice in any recipe, from salad dressings, to spreads, to desserts, and even on roasted vegetables. They add freshness, sweetness, and a great burst of flavor.
Here are three tips:
Spread it: Add a generous squeeze of Meyer lemon juice and a minced clove of garlic to mayonnaise for gefilte fish or grilled chicken sandwiches.
Grate it: Combine the freshly grated peel of one Meyer lemon with one minced clove of garlic, a handful of chopped parsley, and toasted bread crumbs. Use a spoonful of the mixture, called gremolata, to perk up braised meat or veal stews or atop roasted asparagus or broccoli.
Roast it: Add wedges of Meyer lemons alongside wedges of potatoes in the roasting pan. Also, alongside simple roasted chicken. Make sure you squeeze the roasted juice over the potatoes or chicken before you serve them