lemons, meyer

Meyer lemons (Citrus × meyeri) were brought to the United States from China by Frank N. Meyer in 1908 and became popular in California home gardens before reaching restaurant kitchens. The Meyer's lower acidity (pH 3.5 vs. 2.5 for Eureka lemons) and higher sugar content make it more suitable for eating and less effective as a pure acid brightener. The zest is more aromatic and floral than standard lemon, contributing a complexity that approaches orange blossom. Meyer lemon curd is perhaps the ingredient's greatest application — the sweetness and acidity balance create a more complex, less sharp curd than standard lemon. Meyer lemon tarts, preserved Meyer lemons (where the sweeter rind makes a superior preserve), and vinaigrettes all benefit from the rounder flavor. In savory cooking, Meyer lemon butter for fish and Meyer lemon gremolata with veal osso buco substitute for standard lemon with a slightly gentler result.