Meyer lemons are sweeter, more fragrant and less tart than a regular lemon. These attributes make them ideal for a variety of dishes, from sweet to savory.

History In 1908, Frank Meyer, an agricultural explorer, brought the first Meyer lemons from Peking, China, to California. Soon after, this lemon, which is thought to be a cross between a regular lemon and a mandarin orange, became the most popular home garden citrus fruit in California. The fear of a virus known as “quick decline,” however, kept it from becoming popular in other citrus-growing regions until the virus-free “Improved Meyer Lemon” was cultivated.

Meyer lemon trees are bushy, nearly thornless, cold hardy to 25°F. and bear a lot of fruit. They thrive beautifully in pots, but they also can easily be grown in hedges. The trees can be mail-ordered from Four Winds Growers, one of the biggest growers, located in Fremont, California. Visit the company’s website at www.fourwindsgrowers.com.

Availability Once available mainly in California, Meyer lemons are now sold across the United States from November to April.

Choosing and storing Meyer lemons are usually smaller and rounder than regular lemons. They have a dark yellow, juicy pulp and thick skin that lacks a strong aroma.

Choose lemons that are plump and firm, with yellow-orange skin. Fruit that is heavy for its size will be more juicy. Meyer lemons should be refrigerated and used within a few days of purchase.

Use Meyer lemons can be used the same way regular lemons are used. They work well in sweet dishes, such as sorbets and tarts, and add a subtle citrus flavor to savory dishes. If you prefer a sour-tart flavor in dishes, however, stick with regular lemons.

Meyer lemonade Meyer lemons make great lemonade. Be careful when adding sugar, however. Unlike the ratio of one part lemon juice to four parts sugar for regular lemonade, Meyer lemonade requires less sugar. The following recipe makes a quart of lemonade:

In a large pot, bring 4 cups water, 1/2 cup sugar and a dash of salt to a boil. Reduce heat; simmer 2 minutes. Remove from heat; chill. Stir in 1 cup Meyer lemon juice (about 6 medium lemons). Let stand a few minutes. If too sweet, add an additional 1 tablespoon lemon juice; if too tart, add an additional 2 teaspoons sugar. To make rose-colored lemonade, add a splash of grenadine syrup.