Meyer lemons

I was given two Meyer lemons. Any good ideas?

Enjoy them!

I haven't had good ones since leaving California.

You could start with a whole fresh fish. Stuff it with slices of the lemons, fresh herbs and olive oil. Wrap in parchment paper and bake. A variation would be to stuff it with the lemon slices, fresh oregano, chopped olives, garlic and olive oil.

Lemon meringue pie.

John

You could string them on a chain of brightly multicolored beads and make a fetching ornament and combination naturally organic air freshener to dangle from your rearview mirror.

Slice one very thinly, and serve alongside a very thinly sliced onion and a generous amount of smoked salmon, with some dark rye bread.

Use the other one to make whisky sours. Cut 2 thin slices from the middle to go in the glasses, and then juice the ends. Blend the juice with 2 oz whisky, 3/4 teaspoon caster sugar. Divide between 2 glasses with a couple of ice cubes and the lemon slices.

Slice one very thinly, and serve alongside a very thinly sliced onion and a generous amount of smoked salmon, with some dark rye bread.

Use the other one to make whisky sours. Cut 2 thin slices from the middle to go in the glasses, and then juice the ends. Blend the juice with 2 oz whisky, 3/4 teaspoon caster sugar. Divide between 2 glasses with a couple of ice cubes and the lemon slices.

Do you have Meyer lemons down in Australia? Do they grow down there or are they imported?

I guess everything flies everywhere these days (and I'm sure you have your own delicious types of lemons), but I always associated Meyer lemons with California and not too far beyond.

Slice one very thinly, and serve alongside a very thinly sliced onion and a generous amount of smoked salmon, with some dark rye bread.

Use the other one to make whisky sours. Cut 2 thin slices from the middle to go in the glasses, and then juice the ends. Blend the juice with 2 oz whisky, 3/4 teaspoon caster sugar. Divide between 2 glasses with a couple of ice cubes and the lemon slices.

Do you have Meyer lemons down in Australia? Do they grow down there or are they imported?

I guess everything flies everywhere these days (and I'm sure you have your own delicious types of lemons), but I always associated Meyer lemons with California and not too far beyond.

Rahsaan, Meyer lemons have only been in the US for 100 years or so but they're thought to have been growing in China for several times that long. With so much citrus-friendly climate in Australia, I would be very surprised if there were no Meyers there.

Rahsaan, Meyer lemons have only been in the US for 100 years or so but they're thought to have been growing in China for several times that long..

Thanks. I thought it was a new cross but now that you mention it I do remember hearing that there were earlier versions in China.

The much of southern Australia and the climate of California are very much alike. Citrus grows here commercially, and lots of people have a lemon tree in the back yard. Meyer is a variety that is popular in domestic gardens.

I have a weedy, struggling Eureka lemon that just can't get going. Every time I threaten to pull it out I notice it has grown a new leaf or two, so I relent. Just prolonging the agony, really.

We have a dwarf Meyer lemon in the front yard that's just loaded right now - i picked one to squeeze over some sauteed Rex sole for supper. And we have an old Eureka lemon tree in the back yard - about 40 years old give or take a decade. It froze back once in the late 70s and regrew with three trunks, then froze again in the Big Freeze of '91, but it's still pumping out smallish lemons with thick knobbly skins and marvelously sweet juice.
Last year the Meyers were huge - I even took some pictures.

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I always associated Meyer lemons with California and not too far beyond.

One of the participants on this board grows them in Northern Wisconsin.

Cut em' in half or just peel and eat is my favorite way. They're less acidic than the supermarket variety. Maybe pair em with a glass of ice water while you're eating.

Richard

I always associated Meyer lemons with California and not too far beyond.

One of the participants on this board grows them in Northern Wisconsin.

Sounds good for him/her!

I always associated Meyer lemons with California and not too far beyond.

One of the participants on this board grows them in Northern Wisconsin.

Sounds good for him/her!

The source is someone I admire and is 100% credible, but I am more of a "see it to believe it" kind of fellow and have not seen a Meyer grown in Wisconsin.

They're less acidic than the supermarket variety.

Richard

Exactly why I don't like them. Or, well, don't like them as lemons to cook with (even for desserts). Peel and eat might work though -- never given it a try.

Larry,

What did you end up doing with the Meyer lemons?

I always associated Meyer lemons with California and not too far beyond.

One of the participants on this board grows them in Northern Wisconsin.

Probably in a greenhouse or sunroom.

Larry,

What did you end up doing with the Meyer lemons?

Pasta dish with shrimp.
Swai fillet.
Ate some straight.
Saved some seeds.