Sweet and juicy, Meyer lemons are prized by chefs and loved by home cooks. Bright golden yellow in color, they are less acidic in flavor than other lemons. They are plumper, their peel thinner, their scent more floral than a regular lemon.
Meyer Lemon Crepe CakeUsed in the curd and the candied topping, Meyer lemons subtly elevate this confection. The candied lemons, the crepes, and the filling can all be prepared in advance and assembled just before serving.AdvertisementAdvertisementRecipe
Traditional Meyer Lemon GelatoSicilians make good use of the many citrus groves on their island; a traditional breakfast is a scoop of lemon gelato served on brioche. Of course, the combination is also suitable for dessert.
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Rustic Meyer Lemon TartThe delicate flavor of Meyer lemons can get lost in the shuffle of most lemon desserts. But this recipe is the perfect reason to seek out the special citrus; the simple curd filling really lets them shine. The dish was inspired by recipes in "Chez Panisse Desserts," by Lindsey Remolif Shere.
Meyer Lemon Coffee CakeLayers of thinly sliced Meyer lemons lend a mellow complexity to this otherwise classic coffee cake. Thought to be a cross of a lemon and a mandarin, the fruit has an orange cast, a thin rind, and a heavily perfumed flesh that's valued by chefs.
Preserved Meyer LemonsWhen a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Meyer Lemon-Radicchio SaladVidalia onions and Meyer lemons give this salad a surprising sweetness.
Meyer Lemon-Orange BittersMaking your own bitters is a labor of love, so use the highest-quality ingredients you can, such as unwaxed organic citrus and top-shelf vodka. Gentian can be found online or at some health-food stores.
Little Lemon SoufflesIf you're lucky enough to find them, sweet, fragrant Meyer lemons will make this airy concoction a little more special.
Meyer Lemon Mousse CupsMeyer lemons are unusually fragrant and thin-skinned and have lower acidity than the more common Eureka and Lisbon lemons found in your local supermarket. Because sweet Meyer lemons are a rarity, you can substitute a more readily available variety for this recipe.
Oysters with Meyer Lemons and Cracked PeppercornsRecipe
Meyer-Verbena LemonadeFloral and herbal tastes lend gentle notes to this lemonade made from Meyer lemons and lemon verbena.Recipe
Matzo-Ball Soup with LeeksChicken leeks, and carrots swim in a fragrant broth, but the star is the comforting matzo ball. Seltzer and baking powder are the keys to making airy spheres; their richness comes from the chicken fat, or, as Jewish bubbes call it, schmaltz.Recipe
New Potatoes with GremolataServe these flavorful potatoes with chicken or salmon dishes.Recipe
Shaved Brussels Sprout, Meyer Lemon, and Quinoa SaladShaved brussels sprouts heat up and sparkle with dried chile and Meyer-lemon juice. Quinoa and walnuts make the salad hearty.Recipe
Spicy Shrimp, Bean, and Arugula SaladA good salad is all about each flavor combining and contrasting with the others. Here, Meyer lemons perfume shrimp sauteed in oil spiked with habanero pepper; mellow white beans temper the spiciness. Peppery arugula adds another layer of flavor.Recipe
Alaska King-Crab Legs with Meyer Lemon–Miso ButterKing-crab legs are sold steamed and flash-frozen. Thaw them in the refrigerator for at least eight hours and up to one day before serving.Recipe
Coconut Breakfast Pudding with Sauteed NectarinesOats simmered in almond milk until they reach a velvety texture are gentle on digestion, as are sweet stone fruits -- any combination of nectarines, peaches, and apricots will do. Saute them in coconut oil for a tropical touch.Recipe
Pineapple, Mango, and Meyer Lemon SaladThe classic pairing of pineapple and coconut goes even more tropical with juicy mango. Meyer lemons, which have a sweet-tart flavor, are so delicate they can go in skin-on.Recipe
Meyer Lemon-Yogurt CakeGreek yogurt and olive oil make the texture of this cake incredibly moist, and almond flour packs a flavorful protein boost.Recipe
Meyer Lemon Upside-Down CakeThis is a delicious lemon-almond cake which, like most upside-down cakes, is impressive to behold.Recipe
Mackerel with Roasted Fennel, Meyer Lemon, and OlivesA whole fish is cooked and topped with this savory Mediterranean Meyer lemon-olive sauce over roasted fennel.Recipe
Three-Citrus MarmaladeThis recipe was developed by pastry chef Kim Boyce. Try it as a filling for her Marmalade Barley Scones.Recipe
Citrus Salad with Pomegranate SeedsThe fruit can be segmented one day ahead and stored in its juices in the refrigerator. The salad can be loosely covered and stored in the refrigerator for up to eight hours.Recipe
Poppy-Seed Cookies with Meyer Lemon Curd and Swiss MeringueA Swiss meringue may sound fancy, but it's really very simple to make. For browning the meringue, you'll need a small kitchen blowtorch (available at amazon.com). The cookies can be made up to two days ahead and stored at room temperature, and the curd can be made up to a week ahead and stored in the refrigerator. The assembled cookies can be made ahead and stored at room temperature one hour or in the refrigerator (do not cover) up to six hours. Remove from the refrigerator 30 minutes before serving.Video
Spaghetti with Meyer Lemon Sauce, Part, 2Martha Stewart and her guest, actor Chazz Palminteri finish and plate up their whole-wheat spaghetti dish, and serve it with a Meyer lemon sauce and fresh arugula.AdvertisementAdvertisementVideo
Pound Cake GarnishMartha Stewart prepares garnishes and glazes with citrus slices and powdered sugar to complement pound cakes.Video
Olive Salsa served over Grilled Halibut and FennelMartha Stewart and Suzanne Goin stir green olives, herbs, Meyer lemons, shallot and olive oil to create a tasty salsa with sliced fennel.Video
Candied Meyer Lemon PeelsMartha Stewart and June Taylor prepare candied Meyer lemon peels.