Meyer lemon

Description

The Meyer lemon is a citrus fruit native to China. It is a cross between a lemon and a mandarin orange. They have smooth golden skin the colour of a fresh egg yolk. It also has a thin edible rind which makes them difficult to ship long distances, but it is one of their most appealing features when it comes to cooking. The layer of bitter white pith that acts as a thick protective coating for regular lemons, is so thin on Meyer lemons that they may be eaten in their entirety, peel included.

They have a sweeter, less acidic flavour than the more commonly found Lisbon or Eureka lemon varieties.

Meyer lemons may be used anywhere you want to add pure lemon flavour with none of the burn. Cut thin slices, remove the seeds and try roasting them with root vegetables or seafood. In sweet foods such as marmalade or lemonade, the lower acid level means less sugar may be required.

To store Meyer lemons for future use, grate the zest into ice cube trays, then add the juice. Once frozen, transfer the cubes to freezer bags. Defrost them as you need them. You may also freeze the Meyer lemons whole.