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Meyer lemons

by Dabney Gough

fromFine Cooking
Issue 95

A cross between a lemon and an orange, the juicy Meyer lemon is sweeter, more fragrant, and lower in acid than a regular lemon. To taste for yourself, try the recipe for Green Beans with Meyer Lemon Vinaigrette. You can substitute Meyer lemons in many recipes calling for regular lemons; expect the flavor to be more mellow and complex.

The Meyer lemon season usually runs from November through May. Ripe Meyer lemons have taut, thin skins with an orangy hue. Their thin skins make it difficult to transport them long distances, so they’re a specialty product. If you live in California—where about 90% of the country’s Meyer lemon crop is grown—you might find them at farmers’ markets. Otherwise, look for them at grocery stores with well-stocked produce sections. Choose ones that are unblemished, shiny, and heavy for their size. They’ll keep in the refrigerator for up to two weeks.

Photo: Scott Phillips

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