Meyer 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?).
Photo from www.npr.org; 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.
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.