What's in season: Meyer lemons
By Ben Muessig
Special to amNewYork
New Yorkers are usually culinary trendsetters, but we're behind the times when it comes to West Coast produce. This week, pick up a more mild variety of lemon that has long been a linchpin in California cuisine.
Meyer lemons are hybrid fruits that combine the citric zest of lemons with the sweet flavor of oranges and they're a favorite in California restaurants and kitchens.
"On the West Coast, everybody knows about them," said Jason Stemm, a spokesman for Meyer lemon growers. "They're so prevalent that a lot of people have trees in their own backyards but they really haven't caught on as much over here."Meyer lemons can find a place in any recipe that calls for lemons, like marinades, sauces, dressings, and garnishes.
These versatile fruits are loaded with vitamin C, and their naturally sweet flavor makes them ideal for lemonades, baked goods and sorbets, which all require less sugar when prepared with Meyer lemons.
Fresh Meyer lemons cost about $3 per pound, and are available at specialty grocery stores and supermarkets.
1/2 cup sugar
3/4 cup Meyer lemon juice (about 4 lemons)
2 1/2 cups of water
1) Combine sugar and 1/2 cup of water in a small bowl.
2) Microwave on high until hot, or for about one minute.
3) Stir until sugar dissolves.
4) In small pitcher, combine Meyer lemon juice, 2 cups of water and dissolved sugar.
5) Refrigerate before serving.
Yield: about 4 cups
Recipe courtesy of Jason Stemm