Restaurants & Bars 9

Meyer lemons

Caitlin | Sep 5, 2000 07:05 PM

Recent posts about Berkeley Bowl and Gravenstein apples have had me thinking about some of the things from Northern California that I miss now that I live in New York.

Meyer lemons are at the top of my list. I grew up with a big Meyer lemon tree in the backyard, and so to me Meyer lemons are what lemons are supposed to taste like. Each time I visit my family in Oakland during lemon season I bring a bagful back with me and then make simple lemon desserts, like lemon merengue pie, so the flavor really comes through. Chefs seem to love Meyer lemons, I think for the reason I do: their flavor is softer and more complex than that of Eurekas, which often seem overly acidic and one-dimensional in comparison (at least to me).

Unfortunately, because they thrive best in the temperate microclimate of the East Bay, and because their soft skins make them less amenable to storage and shipping than other citrus fruits, Meyer lemons aren't grown much commercially. And when they are, they're invariably quite tiny and quite expensive, whether they're sold in the Bay Area or on the East Coast, making it an expensive prospect to get a healthy amount of juice. (Conversely, the fruit of our family lemon tree is quite large.)

If you have easy access to Meyer lemons, don't take them for granted!

Want to stay up to date with this post?

Feedback