Top 21 Delicious Meyer Lemon Recipes

If you find lemons too sour for some recipes, then meyer lemons can be a perfect substitute. Meyer lemons are a hybrid between regular lemons and mandarin oranges, which makes them sweeter and less acidic than standard lemons. They are small, have thin and deep yellow skin, and have a distinctive flavor and aroma. Meyer lemons are a summer fruit and have a short growing season – so, if you see them on the market, act fast! With a sweeter taste and a softer flavor, these lemons are an excellent addition to recipes and work incredibly well with desserts and baked items. Keep reading and check out some delicious meyer lemon recipes.

Trivia

Meyer Lemons were introduced in America by China in the early 20th century, and they became popular in the 1970s during the rise of ‘California Cuisine.’

21 Best Meyer Lemon Recipes

Citrus recipes are a great way to add some zing to your meals and sweets. Here are some recipes for delectable dishes that you can enjoy with your loved ones:

1. Sweet And Spicy Lemon Chutney

This chutney helps preserve the bright flavor of the lemons all year and tastes excellent when served with mild cheese on crisp toast or crackers.

Ingredients

• 10 to 12 lemons
• 2 tablespoons Diamond kosher salt
• 2 cups brown sugar
• 6 cloves garlic, minced
• 1/2 cup dried currants
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup apple cider vinegar
• 1 to 2 tablespoons grated fresh ginger
• 1 teaspoon coriander seeds, crushed
• 1/2 teaspoon cayenne
• 1/2 teaspoon red pepper flakes

How To Make

1. Peel the lemons and carefully remove the zest and finely chop them. Discard any white pith and seeds.
2. Add salt to them and store them at room temperature overnight.
3. Place salted lemons in a pot and add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes.Keep on medium heat and stir until the mixture thickens for an hour.
4. Once the chutney is thick, fill it in a wide-mouthed jar.

 2. Pasta With Whole Lemon And Parmesan

Sliced whole lemon gives a refreshing aroma, and the juice from the flesh gives the pasta a new twist that complements the Parmesan and brown butter well.

Ingredients

• 1 lb. short tube pasta
• Kosher salt
• 8 tbsp. (1 stick) unsalted butter, divided
• 1 meyer lemon, very thinly sliced into rounds, seeds removed
• 1 oz. Parmesan cheese, finely grated, plus more for serving
• 2 tablespoons freshly ground black pepper
• 2-3 basil leaves

How To Make

1. Cook pasta in a pot of boiling salted water until it becomes soft.
2. Heat half the butter in a pan, add lemon slices, and cook till they become soft (for about 5-7 minutes). Transfer 1/3rd of the lemon slices aside on a plate.
3. Scoop out 2 cups of pasta cooking liquid and add 1½ cups to the butter sauce. Add remaining butter slowly by whisking till the sauce thickens and becomes creamy.
4. Drain pasta and add to sauce; while stirring, add Parmesan. Cook for almost 3 minutes until the cheese melts and the sauce is creamy. Add freshly ground pepper.
5. Serve pasta topped with whole lemon slices, Parmesan, and some basil leaves.

3. Meyer Lemon Sorbet

It is very refreshing and easy to make, more so if you have an ice cream maker.

Ingredients

• 1 cup sugar
• ½ cup water
• 4 cups of Meyer Lemon’s juice

How To Make

1. Add a cup of sugar to ½ cup water and boil for about 10 minutes till the mixture thickens.
2. Remove from heat and let it cool.
3. Mix the meyer lemon juice and sugar syrup and stir to mix it properly.
4. Transfer to a container and chill it for 2 hours.
5. Scoop it out in a dish and enjoy.

Debby, a self-taught cook and baker, shares her love for making recipes on her blog. While creating Meyer Lemon Limoncello Sorbet, she notes, “Eating frozen treats is fine by us, year-round. I enjoy making sorbets because they are quick to make, and you don’t necessarily need an ice cream maker (i).”

4. Avocado Salad With Meyer Lemon

It is a perfect salad to enjoy in the summer; and baking the citrus fruit helps the sugar caramelize and adds depth to the whole recipe.

Ingredients

• 1 orange, sliced, seeds removed
• 1 meyer lemon, sliced, seeds removed
• 4 tablespoons olive oil
• Salt and freshly ground pepper
• 1/4 small red onion, thinly sliced
• 2 tablespoons fresh meyer lemon juice
• 1/2 cup fresh mint leaves
• 1 avocado, cut into wedges

How To Make

1. Put the slices of the orange and meyer lemon in a preheated oven with olive oil and sprinkle salt and pepper on them. Roast them for 10-15 minutes, tossing occasionally, until charred in spots. Let them cool.
2. Mix onions with meyer lemon juice in a bowl and let it sit for 5 minutes.
3. Add the roasted slices of orange and meyer lemon in the bowl along with mint leaves. Drizzle 3 tablespoons of olive oil and season with salt and pepper. Toss everything well to combine and coat well.
4. Add avocado and gently toss until lightly dressed.

5. Meyer Lemon Vinaigrette

You can make meyer lemon vinaigrette and store it. It is a perfect dressing to add to roasted vegetables or grilled salmon or trout. It tastes best with kale salad.

Ingredients

• ¼ cup extra-virgin olive oil
• 3 tablespoons meyer lemon juice
• 1 tablespoon white balsamic vinegar
• 1 tablespoon freshly grated Parmesan cheese
• 1 small garlic clove
• ½ teaspoon meyer lemon zest
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper

How To Make

1. Mix olive oil, meyer lemon juice, vinegar, and Parmesan cheese in a blender cup. Add salt, pepper, zest, and garlic. Blend for about 30 to 45 seconds until smooth.

6. Kale Pesto Sauce

This is a wonderful recipe that allows you to include fresh kale in the diet. The spicy addition of kale pesto sauce to pasta or oven bread is a great way to enjoy it.

Ingredients

• 1 bunch kale, stems removed
• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts
• ¼ cup of extra-virgin olive oil
• 3 cloves garlic, minced
• 2 tablespoons meyer lemon juice
• 2 pinches freshly ground black pepper
• 1 pinch salt

How To Make

1. Add kale, parmesan cheese, olive oil, pine nuts, garlic, meyer lemon juice, black pepper, and salt to a food processor and blend until mixture is smooth.
2. Transfer to a jar and use as required.

StyleCraze says

You can replace pine nuts with walnuts if you are allergic to them or don’t like their taste.

7. Meyer Lemon Curd

If you like sweet curd, this is perfect. It is a versatile curd and can be used as a tart filling, sauce, or spread, or you can even eat it with a spoon.

Ingredients

• 1 ⅓ cup meyer lemon juice
• 2 cups sugar
• ¾ cup butter
• 4 eggs
• 4 egg yolks
• 2 teaspoons meyer lemon zest

How To Make

1. Combine butter with sugar and beat the eggs and egg yolks together with zest and meyer lemon juice in a saucepan on low heat.
2. Slowly increase the heat from low to medium with constant stirring until the curd thickens and can coat the back of the spoon.
3. Remove from heat, let it cool for about 10 minutes, and then transfer to the refrigerator.

8. Meyer Lemon Pudding Cake

It is light, soft, refreshing, and not overly sweet. With cake at the top and pudding at the bottom, it’s the best of both worlds!

Ingredients

• 4 tablespoons unsalted butter
• 1 cup granulated sugar
• 1 tablespoon lemon zest
• 3 large eggs
• 1/3 cup meyer lemon juice
• 1/3 cup all-purpose flour
• 1 cup sour cream
• 1 teaspoon salt

How To Make

1. Beat butter at medium speed and add lemon zest and sugar. Add egg yolks one at a time and beat well after each addition. Reduce the speed of the beater and add half the lemon juice, half the sour cream, and half the flour and beat until smooth. Add the remaining half of everything.
2. Beat the egg whites at medium speed until foamy and add salt and increase the speed. Add the whites slowly, quarter at a time, to the lemon mixture and fold.
3. Transfer it to the dish, place it in a large pan, and pour boiling water around it to a depth of 1 inch.
4. Bake the cake in a preheated oven for 50-55 minutes. Remove it from the water bath and cool it for 10-15 mins.
5. Lightly dust with powdered sugar and serve warm.

9. Meyer Lemon Bars

They are sweet, tangy, soft, and so chewy that you cannot stop eating them.

Ingredients

For Crust

• 1 cup all-purpose flour
• 1/2 cup powdered sugar
• 1/2 cup butter
• Pinch of salt

For Filling

• 1 cup granulated sugar
• 2 large eggs, beaten
• 2 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1/3 cup meyer lemon juice

How To Make

1. Cream butter and powdered sugar until light and fluffy. Add flour and blend. Bake it in a preheated oven for 20 minutes until golden.
2. In a bowl, mix all the filling ingredients.
3. Pour on the crust and bake for an additional 20 minutes, until a toothpick inserted into it comes out clean.
4. Cut into squares and dust powdered sugar before serving. Garnish with Meyer lemon wedges.

10. Meyer Lemon Gelato

This gelato is a must-try if you like gelatos that are not so sweet. The meyer lemon juice, milk, and sugar give a perfect balance of flavors.

Ingredients

• 1 cup lemon Juice
• 1 lemon zest
• 1 cup sugar
• 1 cup milk
• 1 cup heavy cream
• ⅛ tsp salt

How To Make

1. Add cream, lemon juice, zest, sugar, milk, and salt together and mix until the sugar is dissolved.
2. Pour the mixture into the gelato or ice cream maker and freeze using the manufacturer’s instructions.

11. Sweet And Spicy Lemon Pickle

An instant pot recipe that is sweet and spicy and is quite popular in India, also known as nimbu ka achaar. It is a versatile condiment that goes well with Indian curries, dal, and roti.

Ingredients

Roasting spice mix

• 1 teaspoon black mustard seeds
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds

For Tempering

• 1 tablespoon olive oil
• ½ teaspoon black mustard seeds
• 1 teaspoon salt
• 1 teaspoon red chili powder
• 6 tablespoons brown sugar
• 6 meyer lemons

How To Make

1. Pressure cook the lemons for 15 minutes at high pressure.
2. Roast the spice mix in the microwave in increments of 30 seconds for 2-3 minutes, stirring from time to time. Cool for 5-10 minutes and grind.
3. Open the pressure cooker, and cut the lemons in halves or quarters, as you like.
4. In a pan, heat oil and add mustard seeds. As soon as the seeds splutter, add lemons, salt, sugar, and red chili powder and stir well.
5. Continue to saute for 4-5 minutes until the juices become jam-like. Let it cool down, and then transfer to an airtight container.

12. Meyer Lemon Scones

They have the right amount of sweetness and tartness, and a bite of these in the morning will give you the energy to start the day. They also make a perfect breakfast option for summer.

Ingredients

• 1 ¼ cup all-purpose flour
• ¼ cup sugar
• ¼ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon baking powder
• 4 tablespoons unsalted butter, cold
• ⅓ cup + 2 tablespoons heavy cream, plus extra for brushing
• 1 large egg yolk
• 2 meyer lemons zest

How To Make

1. In a bowl, stir flour, sugar, salt, baking powder, and baking soda. Divide the butter and blend it until it’s evenly distributed.
2. Whisk heavy cream, egg yolk, and lemon zest and blend. Further, add it to the flour mixture until dough forms.
3. Scoop it out on a baking sheet and make it into a circle with your hands. Slice the dough into 4 even pieces.
4. Brush each piece of dough with heavy cream, and top it with lemon slices.
5. Bake it in a preheated oven for 15-20 minutes, until the toothpick inserted in it comes out clean.

13. Meyer Lemon And Blueberry Cheese Tart

This cheese tart is light and has a lemon cheese layer, which is topped up with blueberries.

Ingredients

• 4 ½ oz thin lemon tea cookies, crushed
• 3 tablespoons butter
• 1 pound fresh blueberries
• ⅔ cup white sugar
• 1 tablespoon cornstarch
• 1 (8 oz) container mascarpone cheese
• 3 tablespoons lemon curd
• ½ (8 oz) container frozen whipped topping

How To Make

1. Mix crushed cookies and butter in a bowl and press at the bottom of a pan.
2. Heat blueberries and sugar on medium heat in a saucepan. Let the mixture simmer until the sugar has dissolved and a thin sauce is formed.
3. Add cornstarch and let the sauce thicken for 10 minutes. Let it cool.
4. In a bowl, whip cheese and lemon curd together until smooth.
5. Spread it over the crust on a pan, cover it with waxed paper, and freeze it for 10 minutes till semi-firm.
6. Spread the blueberry sauce over the cheese layer, cover with waxed paper, and refrigerate for an hour.

14. Meyer Lemon Pie

It is a tangy, sweet, and sour pie that is slightly sweeter than the traditional pie but with a citrus flavor that kicks in slowly.

Ingredients

• 1 ¼ cups sugar
• 3 eggs
• 3 ¾ fluid ounces meyer lemon juice
• ¼ cup butter
• 1 pastry shell (9 inches), unbaked

How To make

1. Blend lemon juice, sugar, and eggs for about 3 minutes until smooth. Add butter and blend more for 30 seconds.
2. Transfer to a party shell and bake in a preheated oven for 30-35 minutes.
3. Let it cool for 15 mins and then serve.

15. Meyer Lemon Martini

Meyer lemons are a perfect addition to your martini if you do not like them too acidic and tangy. It gives a slightly sweet taste.

Ingredients

• 3 teaspoons sugar (1 teaspoon for rimming)
• 2 teaspoons water
• 1 meyer lemon, juiced and peeled
• 2 fluid oz vodka
• 1 fluid oz orange-flavored liqueur
• Ice

How To Make

1. Mix 2 teaspoons of sugar and warm water in a cocktail jar until the sugar dissolves. Add lemon juice, orange liqueur, vodka, lemon peels, and ice. Cover and shake vigorously.
2. Remove the peel from it, wet the glass’s rim with it, and dip it in 1 teaspoon of sugar. Strain the martini in this glass and enjoy.

16. Meyer Lemon Cream Sauce For Salmon

Fish can be cooked as you like but follow the recipe to make a creamy lemon sauce that can be used as a dressing.

Ingredients

• 2 salmon filets
• Salt and ground black pepper to taste
• 2 tablespoons butter, divided
• 1 clove garlic
• ½ cup heavy cream
• 2 teaspoons meyer lemon juice
• ¼ pinch dried dill weed

How To Make

1. Melt 1 tablespoon butter and cook salmon seasoned with salt and pepper for 5 minutes. Flip and cook for 5 minutes more.
2. Melt 1 teaspoon of butter in a saucepan, press, add garlic, and cook for 1 minute. Add cream and stir for 2 minutes. Further, add dill and lemon juice.
3. Serve lemon cream over salmon.

17. Meyer Lemonade With Mint

A refreshing drink perfect for hot summer days.

Ingredients

• 7 meyer lemons, juiced
• 3 cups water
• ½ cup confectioners’ sugar
• ¼ cup chopped fresh mint

How To Make

1. Mix the lemon juice in a pitcher with sugar, water, and mint. Stir until sugar is dissolved and refrigerate for 2 hours before serving.

18. Meyer Lemon, Olive Oil, And Honey Chevre Spread

It is a fabulous dip for nuts, crackers, fruits, and flatbread.

Ingredients

• 2 tablespoons olive oil infused with meyer lemon
• 2 tablespoons honey
• ½ pound cheese

How To Make

1. Whisk olive oil and honey in a small pan over low heat until smooth, for 5 minutes. Let it cool.
2. Beat the cheese and oil mixture with an electric mixer until smooth and creamy. Refrigerate for 2 hours.

19. Blue Cheese Dressing

This dressing makes salads more exciting and gives you a good flavor of tangy meyer lemon and cheese.

Ingredients

• 1 cup buttermilk
• 1 cup mayonnaise
• 1 cup Greek yogurt
• 2 tablespoons milk
• 1 tablespoon meyer lemon juice
• 1 tablespoon black pepper
• 2 cloves roasted garlic, minced
• 1 teaspoon salt
• ¾ cup crumbled blue cheese

How To Make

1. In a blender, blend buttermilk, mayonnaise, Greek yogurt, milk, lemon juice, black pepper, garlic, and salt.
2. Fold in blue cheese in this mixture. Cover and refrigerate.

20. Meyer Lemon Cream Pies

These pies are filled with protein-packed cream containing tofu and meyer lemons that boost one’s health.

Ingredients

For crust

• 1 1/4 cups graham-cracker crumbs
• 2 tablespoons sugar
• 5 tablespoons butter

For the filling

• 2 containers tofu
• 2 Meyer lemon’s grated zest and juice
• 1/2 cup confectioners’ sugar

How To Make

1. Mix all the crust ingredients in a bowl and press the mixture to the bottom and sides of molds or ramekins.
2. Bake it in a preheated oven for 8-10 minutes until golden brown. Remove and let it cool.
3. In a blender, mix all the filling ingredients until smooth, spread the mixture on the crust, and refrigerate for 1 hour.

21. Meyer Lemon Margarita

Ingredients

• 1 1/2 ounces (45 ml) fresh Meyer lemon juice
• 1/2 ounce (15 ml) fresh lime juice (optional for a zesty twist)
• 2 ounces (60 ml) tequila
• 3/4 ounce (20 ml) simple syrup (adjust to your taste)
• A dash of orange bitters
• Kosher or sea salt for rimming the glass

How To Make

1. Take an old-fashioned glass and rub the rim with a slice of Meyer lemon. Dip the rim into a little pile of kosher or sea salt to add a salty touch.
2. In an ice-filled cocktail shaker, combine the Meyer lemon juice, the fresh lime juice (optional), tequila, simple syrup, and a dash of orange bitters. Shake vigorously for about 15 seconds.
3. Add a few ice cubes to your prepared glass and it’s ready to enjoy.

These are a handful of delicious recipes to try with Meyer lemons. Moreover, Meyer lemon is a delicious, versatile fruit that can be used in a variety of dessert recipes and baking recipes as well. Some of the popular ones include lemon cakes, lemon tarts, and lemon meringue pie, as well as savory dishes like lemon risotto, lemon garlic shrimp, and lemon herb roasted chicken.

Adding a little bit of lemon pepper seasoning or lemon marinade can also introduce a bright and refreshing flavor to regular dishes. Similarly, a lemon butter sauce or lemon glaze can provide a tangy finishing touch.

Lemon pasta is an easy meal to make and you can add meat or veggies of your choice to enhance it. Lemon cookies make for a perfect Meyer lemon dessert or a tasty afternoon snack. Lemon chicken makes a great lip-smacking combo, especially lemon thyme chicken, where the latter adds an earthy flavor to the classic dish.

That said, most people often confuse meyer lemons with regular lemons. But the two are different. We discuss how in the next section.

Meyer Lemons Vs. Regular Lemons

Meyer lemons, being hybrid, are round, smooth, and orange. In contrast, standard lemons are knob-like, yellow, and have thick skin. The hybrid lemons are deep yellow inside and barely have any white pith, while standard lemons have more of it. Meyer lemons are sweeter, while the latter are sour. Even the peels of these hybrid lemons can be used in different recipes, as they are less bitter.

Standard lemons are available throughout the year, while meyer lemons are seasonal and available only from early winter to early spring. This is one reason meyer lemons are more expensive and difficult to obtain than regular ones.

Infographic: 5 Easy Meyer Lemon Recipes

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Frequently Asked Questions

Can you eat meyer lemons raw?

Yes, you can cut slices, remove the seeds, and eat them. You can even eat the peels of these lemons as they are less bitter.

Should you refrigerate meyer lemons?

Yes, it is recommended to refrigerate meyer lemons in a sealed container to increase their shelf life.

How much sugar is in a meyer lemon?

One meyer lemon has approximately 1 gram of sugar.

Does meyer lemon cause a spike in blood sugar?

Possibly not. Anecdotal evidence suggests that meyer lemon does not cause blood sugar spikes as it has a low glycemic index. However, more evidence is needed in this regard.

Image: Stable Diffusion/StyleCraze Design Team

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Olesya WilsonCertified Nutritionist

     

Olesya Wilson is a Certified Nutritionist and Functional Diagnostic Nutrition Practitioner with 10 years of experience in nutrition, chronic disease management, hormone balance, and women’s health. She is also a Psychosomatics and Master Coach accredited by the European Coach Federation. She helps people reconnect to their bodies by integrating cutting-edge lab testing and the latest discoveries in biological science with...more

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