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Bparker
March 6, 2020
I'm making lemoncello. I used 24 meter lemons but now they're not to be found. Should I try the tangerine/lemon trick using just peels?
Rucy
April 16, 2019
My family prioritized having multiple Meyer lemon trees on our properties, so that’s all I grew up eating, regular lemons still taste odd to me. We grow organically and biodynamically, which makes the soul super strong and increases yields and yield times, while most people get one crop a year ours fruit year round round with only two 1-month breaks (around San Francisco).
My favorite things to make are a lemonade drink bar, lemon pound cake, sugar preserved lemons, salt preserved lemons, donuts filled with lemon curd, and gelato.
My favorite things to make are a lemonade drink bar, lemon pound cake, sugar preserved lemons, salt preserved lemons, donuts filled with lemon curd, and gelato.
BerryBaby
March 6, 2017
Have seen them in all the grocery stores out here in Portland. Prices range from less than $2.00 a bag to over $5.00. Picked up a bag of 5 at Walmart for $1.96! Same brand as other stores, only a lot less. Made Lemon Bars that are really delicious.
Teri G.
March 3, 2017
In Arizona,they should be seen at the local stores,SOON!I love anything lemon,and had no clue what a Meyer lemon was when I was growing up in Wisconsin.Never saw a single Key lime there either!😞A pie with or without meringue is lovely!But,my personal fave is by far,those lovely bars with the shortbread crust.Yummo!I wonder if Wisconsin style rhubarb could grow in California?Miss that ,grows like crazy back in the old tundra.
Smaug
March 3, 2017
I don't know if it qualifies as Wisconsin style, but rhubarb grows very well in California.
Smaug
March 2, 2017
Curious that Meyer lemons aren't more common in commerce- perhaps because they don't store and ship as well as Eurekas and Lisbons. As some have noted below, the trees are quite prolific, and at a very early age. Even small potted trees will produce enough lemons to do quite a bit with; in fact they sometimes seem to be stripped of fruit to encourage the tree to grow. They're somewhat susceptible to scale and mealy bugs, but are generally quite easy of cultivation in an appropriate climate.
HalfPint
March 2, 2017
Humble brag: I am lucky to be living in Northern CA and even luckier to have a Meyer Lemon tree, which at this moment is heavy with lots of lemon (more than my husband and I can ever consume). One of the first things I make is marmalade with a hint of vanilla. Then I make "my" famous lemon curd (recipe from Sunset Magazine). And of course there's nothing like lemonade.
Sarah J.
March 2, 2017
More of these humble brags, please—we're living vicariously through you! (The thought of having a TREE that produces FRUIT—that amazes me!)
HalfPint
March 2, 2017
@Sarah, the tree is only 3 feet tall and produces so much fruit that even with some pesky squirrel eating (and annoyingly, eating only half the skin of the lemon) some, there's still enough fruit for me to bring in 2 shopping bags to the office.
This year, I think I'll candy the rind.
This year, I think I'll candy the rind.
Sarah J.
March 2, 2017
My question: Can you still use the lemon once the squirrel has nibbled away half the skin? (Is that a gross question?)
HalfPint
March 3, 2017
I contemplated using the leftover lemons but decided against it because I had no idea where that squirrel has been, or for that matter, if it is a squirrel at all. Raccoons are rather dirty critters from what I've been told. So into the compost they went and it broke my heart. However, with all the picking and pillaging, the tree is still heavy with fruit.
Smaug
March 6, 2017
If the skin is eaten and the interior ignored, I'm afraid the culprit is most probably roof rats. They're no nearly as nasty as Norway rats, and not too prone to invade the home, but you don't want them around.
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