Meyer Lemon Recipe Round up (2024)

FAQs

How many lemons make 1 cup of juice? ›

On average, there are 3 tablespoons of juice in one lemon. So, for a cup of fresh lemon juice, you would need 5 and a quarter lemons.

The only difference between Meyer and Improved Meyer is that any viral infections that may have been inherent in the old Meyer variety have been cleaned up. So, the main difference is that Improved Meyer is virus free (a good thing that may increase the vigor of a variety).

A Meyer lemon is sweeter than a standard lemon with a hint of orange flavor. In fact, it is 1.3 times less acidic than Eureka or Lisbon varieties. It is darker in color, the rind holding more of an orange hue than its bright yellow counterpart.

If not otherwise stated in the recipe, if it calls for lemon juice, it means fresh lemons, and not bottled. Most recipe ingredients mean the fresh version, unless otherwise stated. Bottled lemon juice is an acceptable alternative if you have no fresh lemon to hand (well, barely tolerable rather than acceptable).

A lemon produces between 1/4 and 1/3 cup fresh-squeezed juice. That equals about 4 to 5 tablespoons per lemon. To get the maximum amount of liquid from the fruit, microwave the lemon for 10 seconds before cutting and squeezing.

Meyer lemon trees will fruit either indoors or outdoors once or twice a year, with especially abundant harvests in fall and winter. If your Meyer lemon tree is located outdoors, pollination should take care of itself.

As for fruit, the Meyer lemon tree should produce citrus every year after it reaches maturity—i.e., around four years old. Growing a citrus tree on your own may sound daunting—most of us aren't farmers—but we promise it's just as easy as caring for your favorite houseplant (and maybe easier in some cases).

Your tree is getting too little/too much water.

Proper watering practices are key to lemon tree care. To know your potted lemon tree needs water, a good rule of thumb is to stick your finger into the soil up to your second knuckle. If the soil is dry, water it thoroughly (rather than frequent light watering).

Their limited window of availability, coupled with their more fragile nature (which makes shipping them more difficult), naturally makes them more expensive than hardier, year-round regular lemons too.

Taste – While they're moderately acidic, Meyer lemons don't have the same tang as regular lemons. Instead, they're much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts.

Can you eat lemons from a Meyer lemon tree? ›

A favorite of home gardeners and chefs, the Meyer lemon tree is the perfect plant accent for your patio. Not only are its dark green leaves and fragrant white flowers delightful, but the Meyer lemon's fruit is also edible—and tasty.

Always wash lemons thoroughly before stashing them away in your freezer. You can also freeze lemon slices to add a spritz of lemon juice to drinks or dishes. To start, place the cut lemons on a freezer-safe parchment-lined tray and freeze until frozen. This ensures your lemon slices don't freeze together.

The layer of bitter white pith that makes a thick protective coating for regular lemons is so thin on Meyers that they may be eaten in their entirety, peel included. Cut thin slices, remove the seeds and roast them with root vegetables, chicken or fish.

How much juice is in 2 lemons? Two medium lemon equals about 6 tablespoons juice, and two large yield ½ cup juice. How much juice is in ½ lemon? Half a medium lemon yields 1 ½ tablespoons juice; half a large lemon yields about 2 tablespoons juice.

To use: Shake well before use, and use the same amount of bottled lemon juice in a recipe as you would fresh juice. If a recipe specifies the juice of 1 lemon, replace it with 2 tablespoons of bottled lemon juice.

Substitute lemon extract for lemon juice at a 1/2:1 ratio and replace the rest with water. ½ part lemon extract and ½ part water for each 1 part lemon juice. Substitute lemon zest at a 1/2:1 ratio and replace the rest with water. ½ part lemon zest and ½ part water for each 1 part lemon juice.

The ratio of number of lemons to number of cups of water to be mixed to prepare lemon juice is 3:5.