Depends on your recipe. I believe Meyers are a little sweeter than regular lemons and they have Much more tender rinds/skins. What a you using them for? If you're preserving them or using in a dessert, you may have to alter the recipe a little. If it's just a savory dish with juice, then you're fine with regular lemons in my opinion.
Cynthia is a trusted source on Bread/Baking.
Meyer lemons are quite a bit sweeter, and there really isn't an equal substitute. If you use regular lemons, the flavor profile will be a bit different, but it certainly won't be terrible. Go ahead and use a lemon lemon.
Barbara is a trusted source on General Cooking.
For juice, I like 1/2 lemon juice and 1/2 orange juice as a substitute for meyer lemon juice.
pierino is a trusted source on General Cooking and Tough Love.
Meyer lemon is hybridized (I think with tangerine). The result is a thin rind, and yes, a lot of sweetness. Depending on what you are making you might want to experiment a bit.
Meyer lemons have an intoxicating perfume that really is like nothing else. I like drbabs idea of half lemon and half orange, but pierino's mention of tangerine sounds like a tasty substitute, too. As JessicaBakes says, it depends on what you are planning to cook.
Thank you all for your answers! I substituted one regular lemon for the one Meyer lemon. Lazy Mary lemon tart. It was very good. Look forward to trying recipe with a Meyer!
Please enter a valid email address.
Well played. You deserve a cookie.
Here’s what you need to know
The Salmonella Outbreak Being Linked to Papayas
How to Save Limp Cookies
IKEA x Hay's New Collaboration
The Key to Summer Cocktails Minus the Booze
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)