The Meyer lemon arrived in the U.S. in 1908, brought back by USDA agricultural explorer Frank Meyer from one of his expeditions to Asia. Among the 2,500 plant species he introduced, this unique lemon-orange hybrid became known as the Meyer lemon, named in his honor.
First planted in Texas, Florida, and California, the Meyer lemon’s thin skin and high juice content made it too fragile for large-scale commercial distribution. However, it became a favorite among home gardeners, prized for its sweet, floral aroma and abundant fruit.
In the 1940s, a crisis struck when California Meyer lemon trees were found to carry the lethal tristeza virus, threatening the state’s citrus industry. Most trees were destroyed, but virus-free stock was discovered at Four Winds Growers in Fremont. Their budwood formed the basis for the ‘Improved Meyer Lemon’ tree, which remains popular today.
Though initially overlooked nationally, Meyer lemons became a hit at local farmers markets and rose to culinary fame thanks to endorsements from chefs on popular cooking shows. Sweeter and less acidic than regular lemons, they have a thin, edible skin and a distinctive floral fragrance. Their versatility shines in desserts, roasts, sauces, and refreshing lemonades that need less sugar.
How to Select: Choose Meyer lemons that are heavy for their size. The skin should be smooth and will have a bit of a dull finish.
How to Store: Meyer lemons will keep well at room temperature for about two weeks — but for longer storage, place them in a plastic bag in the refrigerator.
Our farmers’ markets offer an abundant supply of Meyer lemons — you’ll find them at Brokaw Ranch Company, Prevedelli Farms, and Rodoni Farm.
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.
