Meyer lemons arrived in the United States in 1908, brought back by USDA agricultural explorer Frank Meyer from one of his expeditions to Asia. Among the more than 2,500 plant species he introduced, this unique lemon–orange hybrid stood out for its fragrance, thin skin, and gentle sweetness—and was later named in his honor.
First planted in Texas, Florida, and California, Meyer lemons proved too delicate for large-scale commercial distribution. Their thin skin and high juice content made shipping difficult. Instead, they became beloved backyard trees throughout the citrus belt, prized for their sweet, floral aroma, ornamental beauty, and generous harvests.
In the 1940s, California Meyer lemon trees were discovered to be symptomless carriers of the devastating tristeza virus, threatening the state’s entire citrus industry. Most trees were destroyed as a precaution. Fortunately, virus-free budwood was later identified at Four Winds Growers, leading to the development of the ‘Improved Meyer Lemon’—the variety most commonly grown today.
Though once overlooked by national markets, Meyer lemons eventually found their way into farmers markets and home kitchens, where cooks quickly embraced their versatility. Sweeter and less acidic than standard lemons, Meyer lemons have a thin, nearly edible skin and a distinctive floral fragrance. They shine in desserts, roasted dishes, sauces, salad dressings, and lemonades that require less added sugar.
How to Select:
Choose Meyer lemons that feel heavy for their size. Look for smooth skin with a slightly dull finish—avoid fruit with soft spots.
How to Store:
Meyer lemons will keep at room temperature for about a week. For longer storage, place them in a loosely closed plastic bag in the refrigerator, where they will keep for up to three weeks.
Our farmers’ markets offer an abundant winter supply of Meyer lemons. Look for them at Brokaw Ranch Company, Prevedelli Farms, and Rodoni Farm—a bright, fragrant reminder that citrus season is at its peak.
RECIPES: Meyer Lemon Bars, Meyer Lemon Compote, Minted Meyer Lemon Relish, Rosemary Olive Oil Cake with Meyer Lemon Glaze, Poached Eggs with Asparagus and Meyer Lemon Hollandaise, Meyer Lemon Marmalade, Kale and Sausage Penne with Lemon Cream Sauce, Meyer Lemon Chervil Cream Dressing
Photo by Brent Hofacker.
