Meet our newest addition: Meyer Lemon Sables

ClipArt-LemonClipart1Meyer lemons have been growing in availability and popularity for the last few years. Each of us has probably tasted something made with this sweet tasting lemon – a cross between a lemon and a mandarin orange. According to NPR, we have Martha Stewart to thank for bringing this fruit out of the shadows and into the limelight (or should that be lemon-light?).

bowl of lemonsPhoto from; Julie O’Hara for NPR

Meyer lemons are generally in season from November to April (although can be available year round in certain areas) and we make our Meyer Lemon Shortbread with the juice and rind of fresh Meyer lemons. This delightful member of the citrus family is extra juicy and its rind is not bitter so you can eat the whole fruit. Meyer Lemon is cropping up in sweet and savoury foods such as marmalade, chutneys, cakes and marinades.

Shortbread-MeyerLemon (2)

Our Meyer Lemon Sables: a lemon cookie baked to perfection and rolled in powdered sugar while still slightly warm. YUM!

Be sure to come and see us at a farmers market or craft show in the next few weeks while these delightful cookies are still available. We’ll have some this coming weekend at The Oddfellows Market in Ladner, BC. (Not all flavours are available all the time.)

And, if you scroll down, you’ll find a family recipe for lemon squares that we’ve adapted to use Meyer Lemon in place of regular lemons. Sweet and lemon-y. What could be better?!

Did you know that Meyer lemons originated in China and can easily be grown indoors? Here is some information from the The Globe and Mail on growing your own Meyer Lemon tree.

Here’s the Recipe:
Meyer Lemon Cookie Bars

10 minutes

Cook Time: 50 minutes

1 hour

Yield: 12 large bars

Meyer Lemon Cookie Bars


  • Base:
  • 1½ cups all-purpose flour
  • ¾ cup butter, softened
  • ¾ cup granulated sugar
  • Top Layer:
  • 1½ cups granulated sugar
  • 3 large eggs, lightly beaten
  • 2 whole Meyer lemons, chopped finely in food processor
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt


  1. Preheat oven to 350 degrees
  2. In mixing bowl combine, flour, sugar and butter for base. Mix on low speed just until combined. Pat into 9 x 13 inch pan, and bake at 350 degrees for 25 minutes, until top is light golden brown.
  3. Combine the topping ingredients in mixing bowl, and mix with whisk attachment.
  4. As soon as base comes out of the oven, pour the topping over it, make sure it is even and return to oven for another 25 minutes.
  5. Remove from oven and while still slightly warm, sprinkle with powdered sugar.
  6. Cool, cut into 12 squares.


Meyer lemons are sweet and juicy enough that you can eat the whole fruit. In this adaptation of an old family recipe for lemon cookie bars, we chop up whole Meyer lemons to flavour the topping.

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