Cathy Katavich

Cathy received her culinary training at CIA , Culinary Institute of America , at both Greystone ( Napa ) and Hyde Park , NY . She managed Research and Development for Gilroy Foods and in the past ten years she was involved in their frozen vegetable business , heading up Business Development , Sales and Marketing .

out differently . However , if your recipe demands a more bold , acidic flavor , the Meyer lemons won ’ t deliver quite the same results .

How to store and handle Lemons are best kept in the fridge . Put them in a ziplock bag in the crisper drawer and they will keep for a week or more . To freeze Meyer lemon juice for later use , freeze the juice into ice cube trays . Transfer the cubes to a freezer-safe bag and store for up to six months .

How to use Every part of the Meyer lemon can be used--the juice , the zest , and the pulp . However , never juice a cold lemon — you ’ ll get more out of one at room temperature . If your lemons are cold , you can microwave them for about 20 seconds before juicing . It also helps to roll them around on the counter with the flat of your hand to break open the juice sacs . Meyer lemons are also used for their fragrant zest , which has a more complex and interesting flavor than the juice . It ’ s much easier to zest a whole lemon than one that ’ s been cut , so zest before you juice . When cooking lemons , it ’ s best to use non-reactive pots or pans . Avoid cast iron and aluminum , since the lemon juice can react with these metals and cause unwanted flavor and color changes .

Nutrition Citrus fruits have a distinctive nutritional profile , and Meyer lemons are no exception ! They are a good source of vitamin C , an antioxidant that reduces inflammation , boosts the immune system , and stimulates collagen production within the skin . The fruits are also a source of potassium to regulate fluid levels , calcium to strengthen bones and teeth , and magnesium to maintain healthy blood pressure .

Culinary applications Chefs use lemons in so many ways to balance flavors and brighten dishes . Lemons , like salt , bring out the flavors of other ingredients and make everything taste fresher and brighter . Meyer lemons pair well with herbs such as mint , thyme , basil , parsley , and rosemary . Even though Meyer lemons are used often in savory dishes they have an affinity for use in desserts , too . The sour of lemon with the sweetness of sugar , balances and enhances all flavors . Think lemon bars , lemon sherbet , lemon cheesecake , lemon tarts , ranging from the simple to the sublime . They can be as homey as your mother ’ s lemon meringue pie or as sophisticated as a sleek lemon tart .

Meyer lemons can be chopped and tossed into dips and salads , infused into dressings and olive oil , thinly sliced , and used as a topping over pizza , roasted with fish and meats to develop a caramelized texture , zested into pasta , used to flavor soups and stews , and juiced for cocktails and non-alcoholic beverages . They are delicious in cookies , cakes , scones , macarons , muffins , tarts , and simmered into lemon curd ( see recipe below ). In addition to fresh and cooked applications , the lemons can be scored , packed in salt , and preserved for extended use ( see recipe below ).

Recipes

Meyer lemon curd

Meyer lemon curd : Lemon curd is used as a delightful filling between cake layers and crepes , as a topping for scones , ice cream , and cheesecakes . Try a lemon curd tart with blueberry sauce , or a parfait with layers of strawberries ! Lemon curd will keep in an airtight container in your fridge for up to six weeks . It can also be frozen . ( continued ...)

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