Just after Christmas comes another Houston tradition: Being overrun by Meyer lemons that seem to fill branches far more quickly than we can use them. What to do? Here are a few of our favorite applications.
Make a Dessert
Less acidic than a conventional lemon, with floral notes, the Meyer is ideal for baking. Use it in your favorite recipe for lemon chiffon pie, lemon pound cake or lemon bars for a more nuanced, grown-up result.
Yes to Meyer lemon marmalade and curds, but we like them even better in salt than sugar. They’ll take about three weeks to pickle, but once they’re ready, preserved Meyer lemons are equally appealing in salad dressings and Moroccan tagines.
Meyer lemonade is an obvious choice and uses many lemons at a time. Prefer the road less traveled? Use the juice and peels in cocktails or dry the peels to use in a tisane.