Take this hybrid fruit for a test drive

by Marisa McClellan, Posted Feb 26th 2008 @ 12:01PM

My grandmother Bunny had a Meyer lemon tree in her Southern California backyard when I was growing up. I didn't know them as Meyer lemons back then, I just knew that they were sweeter than the lemons that came from the grocery store and that I could bite into one without shuddering in puckery pain. Whenever we'd bring a bag of them home to our house, my mom would squeeze them and freeze the juice in ice cube trays to use to chill and flavor glasses of water.

These days Meyer lemons are all the rage and there isn't much I wouldn't give to have access to Bunny's bountiful tree. Laurie from the blog Ladle and Whisk has written a post about Getting the Most 'Zing' Out of Meyer Lemons. She goes beyond freezing the juice and squeezing them over salads to offer tips on how to use these delicate and hard to find fruits in your home cooking.

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Filed Under: On the Blogs, Ingredients
Tags: citrus, fruit, getting the most out of meyer lemons, ladle and whisk, LadleAndWhisk, meyer lemon

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Reader comments (Page 1 of 1)

2-26-2008 @1:23PM Barry said... I actually don't like Meyer lemons. I like the tartness of a regular lemon. The irony of it all is that I have an overproducing Meyer lemon tree in here in San Jose. I end up hauling boxes of them to work.
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