This week on Indy Style it was all about Meyer lemons!

What’s a Meyer lemon, you might ask? Well, it’s a cross between a true lemon and an orange. Meyers are smaller, smoother, and sweeter than conventional lemons. They were introduced in the United States in 1908 when Frank Nicholas Meyer, an employee of the United States Department of Agriculture, brought a sample back from a trip to China. The lemons have been collecting devoted fans ever since.

Meyer lemons are only available a few months a year, generally from November through March. So now’s the time to get your hands on some if you haven’t already. But what to do with them?


Below is a list of delicious ideas for you, including one of my very favorite things on earth: Meyer lemon curd.

Want to enjoy your Meyer lemons in the summer, long after the season is over? Check out the recipe for salt preserving your lemons. It’s really easy. No canning required, and the only ingredients you need are lemons and kosher salt. (Really!)

And then there are several recipes for putting your lemon curd and preserved lemons to work in your kitchen. All yummy. All doable.

So, don’t wait. Go get some Meyer lemons before they’re gone!

Want to see the video clips of the recipes? Click right here to take a look. And scroll down on this page for additional recipes to try at home.


Suzanne Krowiak

 Meyer Lemon Curd

(Recipe Here)



Vanilla Cupcakes with Lemon Curd Filling

(Recipe Here)



Salt-Preserved Meyer Lemons

(Recipe Here)



Bruschetta with Fire Roasted Tomatoes & Preserved Lemons

(Recipe Here)



Hummus with Preserved Lemon

(Recipe Here)