I was shopping at Whole Foods Market the other day and grabbed a small bag of lemons to put into my homemade chicken soup. When took them out to start prepping for the soup, I noticed the bag said “Meyer Lemons”. I didn’t really think much of it, but I did notice that the color was a warmer shade of yellow than a normal lemon, and they were softer (I could squeeze them). I sliced into one to juice it, and noticed the skin and pith were thinner than a regular lemon, and much more juice came out. I took a taste and noticed that it was still a bit sour like a regular lemon, but had a very sweet and refreshing finish. I continued with my soup recipe and it came out delicious.
That night, I was watching Anne Burrell on Secrets of a Restaurant Chef. She was making pancakes with ricotta cheese and…Meyer lemons! I had initially thought "Meyer" was just a brand name, like “Dole”. I didn’t realize they were an actual type of lemon. Anne talked about how much sweeter and more versatile Meyers are than regular lemons.
The next day, I received my copy of Martha Stewart's Whole Living magazine in the mail, and opened it up right to an article about…you guessed it…Meyer lemons*. There were several delicious looking recipes in the article. I also learned that these lemons were named after Frank Meyer, who was an agricultural explorer at the turn of the 20th century.
I decided that I was now fated to learn more about these lemons, so I googled them and found countless articles and recipes and food blogs dedicated to Meyer lemons. I learned that Meyer lemons are native to China, where, at that time they were used as household decorations.