Meyer lemons are back in season, and should be pretty easy to find through March. We called around this morning and they can currently be found at all NYC Trader Joe's, Whole Foods, and the Gourmet Garage. If you're unfamiliar with the citrus fruit, they're basically a cross between a regular lemon and an orange, meaning you won't pucker your lips too much if you bite into one. Because of their even blend of sweetness and tartness, they can be used in so many recipes, both food and drink, and sweet and savory. Below you can find a few ways to utilize the seasonal treat...
PRESERVED MEYER LEMONS
There are many ways to preserve Meyer lemons, and last year the Garden of Eating did them up Moroccan Style. For this, all you need is "6-8 Meyer lemons, washed and dried; Salt (use either kosher salt or a coarse sea salt, do NOT use table salt); and a sterilized quart jar with lid." (Other recipes include adding olive oil.) But you know what's even better? Meyer Lemon Marmalade.
MEYER LEMON WHISKEY SOUR (from The Kitchn)
- 1 1/2 ounces whiskey (rye or bourbon)
- 1 ounce freshly squeezed Meyer lemon juice
- 1/4 to 1/2 ounce simple syrup
- Maraschino cherry for optional garnish
Since the Maraschino cherry is probably the most disgusting food item in existence, might we recommend a different garnish? Try sage; an orange slice; or a toothpick garnish featuring a small kumquats, blackberries, or blueberries.
And here's that MEYER LEMON PIZZA recipe again:
First you'll need some dough (we like Smitten Kitchen's simple dough recipe)
- Put some cornmeal on a pan, and place your 1/4-inch thick, round crust on top
- Brush the dough with olive oil
- Sprinkle on cheese (we prefer Fontina)
- Place thinly-sliced Meyer lemons and red onions on top
- Top with Parmigiano-Reggiano
- Sprinkle on some herbs (thyme or rosemary or BOTH work nicely)
- Bake at 400ºF for 20-25 minutes