Meyer lemons are the result of a cross between a true lemon and a mandarin orange or a sweet orange.  The resulting fruit has a thin skin, a spicy aroma, and sweeter flavor than true lemons.  The first Meyer lemon was brought to the United States in 1908 by Frank Meyer, an employee of the United States Department of Agriculture.  The Meyer lemon is commonly grown in China as a door yard plant.

Today, the improved Meyer lemon is grown extensively by home gardeners, and is arguably one of the more popular citrus grown.  Like its relative, the mandarin, Meyer lemons thrive in the cool winters and hot summers found in the Sierra Nevada foothills.

Culinary Uses
The Meyer lemon's sweet, mild, juicy flesh makes it a great addition to both savory and sweet dishes.   The flesh, juice and especially the highly aromatic zest, may be used with meats, vegetables, fruits, salads, and desserts.  The Meyer lemon is considered an important part of California cuisine.

Local Season
December thru April

Buying Tips
Choose fruit with brightly colored, smooth skin.  Lemons should feel heavy for their size.  Avoid lemons showing greenish tinges which indicates incomplete ripeness.

Handling & Storage
Like most citrus, Meyer lemons can be stored be stored in a relatively cool room for up to a week.  They may be stored longer in the refrigerator in a plastic bag with a paper towel to absorb moisture.