How to Pick, Prep, and Cook with Meyer Lemons

By: Elliott Prag

meyer_lemon

Its rounded shape and heady perfume distinguish the Meyer lemon from your typical supermarket variety. A hybrid of an orange and a conventional lemon, the Meyer lemon is prized among cooks for its low acidity and sweet-tart flavor. Feel free to use it in any recipe calling for a lemon, even lemonade.

Pick
Look for smooth, pliable skin with no discolored spots. Ripe fruits are rich yellow in color, with no hint of green. Because Meyer lemons are thin-skinned and more fragile than conventional types, their season and shelf life are relatively short; store in the fridge and use within two weeks. “They tend to lose some of their punch, mellowing with age,” explains Mary Helen Seeger of Four Winds Growers in California.

Prep
Use both the zest and flesh; separate the zest from the pith with a zester tool or a Microplane. Extract the juice by first halving the fruit with a knife, then squeezing or using a citrus reamer. To add whole slices of Meyer lemon to dishes, first cut the fruit’s sections away from their membranes with a paring knife.

Try This
• Combine Meyer lemon juice with a splash of soy sauce, ginger juice, and a few drops of toasted sesame oil to marinate tofu or tempeh before broiling or searing.

• Add the zest of a Meyer lemon to pancake batter; combine the juice with maple syrup, and serve alongside.

• Add Meyer lemon juice and a bit of zest to mashed sweet potatoes.

• Preserve quartered Meyer lemons in jars with their own juice and salt for use in Middle Eastern or Indian stews and soups.

What’s your favorite way to use Meyer lemons? Share in the comments!

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    By: Jenné Claiborne | Comments (1)

    In my time as a vegan blogger, chef, and health coach, I have been asked dozens of times to share brunch recipes that would be appropriate for vegans and omnivores alike. When thinking of brunch, we often think of egg omelets, quiches, crêpes, sausages, and fruit. For a typical American READ MORE

  • Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    Veg out! A new study finds that eating vegetarian or vegan cuts your food carbon footprint by about half (compared with that of the average American meat eater). READ MORE

  • Screen Shot 2014-06-25 at 2.37.35 PM
    Movie on a Mission: Bringing It Home
    By: Amy Spitalnick | Comments (0)

    I like to buy products with homegrown raw materials when I can, and it’s nice when U.S. authorities help not hinder that from happening. I’m thinking hemp oil, hemp milk, hemp apparel, and (if I ever build my dream house) Hempcrete. Hemp raw materials have to be imported, because a READ MORE

  • broccolibowl
    Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    A round-up of VT editors’ favorite newsworthy links: Bring on the broccoli! A new study suggests that broccoli may help rid your body of air pollutants. READ MORE

  • kale
    4 Ways to Sneak More Greens into Your Diet
    By: Jenné Claiborne | Comments (0)

    Let me guess, you know you should be eating more greens, but you don’t know how. I completely understand. I occasionally find myself eating grains, beans, and starchy vegetables for days straight because I just don’t feel like eating a salad or sautéed greens. READ MORE

  • foodie awards3
    4 Ways to Eat Healthier at the Office
    By: Tami Fertig | Comments (1)

    2. Buy groceries for your office Get in the habit of stocking up on nutritious, ready-to-munch supplies meant just for your home away from home: apples, hummus, baby carrots, almond butter, unsalted nuts, edamame, and fresh berries (which, as it turns out, taste insanely delish at the office). READ MORE

  • red wine
    Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    A round-up of VT editors’ favorite newsworthy links: New research finds that resveratrol in red wine and dark chocolate may help improve memory. Previous studies have linked the compound to heart health and cancer prevention. READ MORE

  • Oatmeal-Rhubarb Crumble
    What Do I Do With … Rhubarb?
    By: Jenné Claiborne | Comments (0)

    It’s rhubarb season! Many people love to eat rhubarb but are completely confused about how to prepare it themselves. I remember the first time I saw a dense display of those long pinkish stalks at the Copley Square farmers’ market in Boston. Rhubarb is indeed the stalk of a plant, READ MORE

  • Prunes
    Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    A round-up of VT editors’ favorite newsworthy links: Turns out, wrinkly dried plums are good for more than just staying regular. New research finds that eating prunes helps you lose weight (by making you feel full). READ MORE

  • summerfoods
    Summer Foods to Keep You Cool
    By: Jenné Claiborne | Comments (0)

    Dark Leafy Greens This superfood vegetable should be on your menu every day. Dark leafy greens such as kale, spinach, collards, chard and mustard greens are full of vitamins, minerals, phytonutrients, protein, and fiber. They are fill you up without weighing you down, READ MORE

  • SporkFoodsHeadshotCroppedCoats-2
    Spork Foods Special: Kimchi and Scallion Pancake
    By: Vegetarian Times | Comments (1)

    3. Heat a 9-inch non-stick skillet to medium-high. Add oil, and tilt pan to coat. Pour in pancake batter to cover entire skillet. Cook 3 to 4 minutes. Flip, and cook about 3 minutes more, pressing with a spatula to crisp pancake. READ MORE

  • Screen Shot 2014-05-30 at 11.04.19 AM
    Veg Celeb: Dylan Gelula
    By: Amy Spitalnick | Comments (0)

    Summer’s not just for reruns anymore, it’s a TV season all its own. Actress Dylan Gelula can be seen in two new series launching in June: TV Land’s Jennifer Falls, debuting June 4, and ABC Family’sChasing Life, starting June 10. Gelula’s been meat-free for most of her 20 years. READ MORE

  • Screen Shot 2014-05-27 at 1.01.29 PM
    Happy Vegiversary to VT Reader Kellie Dunn!
    By: Vegetarian Times | Comments (1)

    Reader Name: Kellie Dunn Location: Seattle Vegetarian Since: May 1994 READ MORE

  • Fattoush Salad
    TELL VT: What do you make for dinner when it’s too hot to cook?
    By: vt_editor | Comments (25)

    What do you make for dinner when it’s too hot to cook? The Fattoush Salad pictured above is a VT staff favorite when the weather is warm. READ MORE

  • Mixed Green Salad with Maple-Nut Clusters and Blueberry Dressing
    How to Eat for Allergy Relief
    By: Jenné Claiborne | Comments (0)

    If you want some allergy relief this season, start by taking a good look at your plate. Is it full of fruits and veggies at every meal? It really should be, because the best remedy for seasonal allergies might be in these plant-based foods. Fruits, vegetables, legumes, nuts, seeds, and READ MORE

  • Screen Shot 2014-05-22 at 1.23.02 PM
    Digging into Community Gardens
    By: Sammy Caiola | Comments (0)

    Photo courtesy of The Edible Garden Project It’s official—spring has sprung and summer is knocking on the door. The birds are chirping, READ MORE

  • red wine
    Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    A round-up of VT editors’ favorite newsworthy links: already know about the heart-healthy properties of red wine? Here’s another reason to pour a glass with dinner: a new study finds that red wine may help prevent cavities by slowing bacterial growth. READ MORE

  • Screen Shot 2014-05-19 at 9.33.07 PM
    VT VIDEO: Los Angeles Vegan Beer & Food Festival
    By: Carolyn Scott-Hamilton | Comments (0)

    Vegetarian Times teams up with Carolyn Scott-Hamilton (The Healthy Voyager) to cover the 2014 Los Angeles Vegan Beer & Food Festival on the famed Sunset Strip in Los Angeles, California. Check out this year’s line-up of vegan grub, brews, and more! READ MORE

  • Birthday Canyon, Greenland ice sheet
    Media Watch: Chasing Ice
    By: Amy Spitalnick | Comments (0)

    Glaciers are canaries in the global coal mine, the film says, and we ignore their peril at the expense of our own. James Balog hangs off cliff by Columbia Glacier, Alaska to install time-lapse camera. READ MORE

  • Grilled Vegetables with Miso Sauce
    Good News! Stories We Dig From Around the Web
    By: Tami Fertig | Comments (0)

    New research confirms that eating more fruits and veggies reduces the risk of stroke worldwide. According to the American Heart Association, you should be chowing down on at least four to five servings a day. READ MORE

  • photo credit: Farm Sanctuary
    Q & A with Gene Baur of Farm Sanctuary
    By: Lisa Barley | Comments (3)

    As the president and co-founder of the nation’s largest farm animal rescue and protection organization, Gene Baur seizes every opportunity to raise awareness about the effects of factory farming. Marathon running has given him a new outlet for his energy and a unique way to advocate for animals. READ MORE

  • the stanford inn
    TELL VT: What’s your favorite veg-friendly vacation destination, and why?
    By: vt_editor | Comments (10)

    Share your comments, and see what others have to say. Our favorite responses will be published in the next issue of Vegetarian Times. READ MORE