about this product

Meyer lemons are a little sweeter and less sharp than regular lemons — with a lovely, almost floral citrus aroma. That’s why they’re perfect for both baking and cooking: from silky tarts to fresh pasta, dressings and desserts. Use the juice for brightness and the thin, fragrant zest to add an extra burst of flavour.

recipes

Recipe 1

Recipe 2

Meyer Lemon Tart

Prep time: 20 min
Bake time: 35 min
Chill time: 1–2 hours
Total time: ~2 hours
Serves: 8

Ingredients

For the crust

180 g all-purpose flour
50 g powdered sugar
¼ tsp salt
120 g unsalted butter, cold and cubed
1 egg yolk
2–3 tbsp cold water

For the filling

180 ml fresh Meyer lemon juice
1 tbsp Meyer lemon zest
200 g sugar
3 eggs
2 egg yolks
120 ml heavy cream
85 g unsalted butter, melted

Method

Make the crust: Preheat oven to 175°C. Mix flour, powdered sugar and salt. Rub in butter until crumbly. Add egg yolk + cold water and mix into a dough.
Bake the crust: Press into a tart tin and bake 18–20 min until lightly golden.
Make the filling: Whisk lemon juice, zest, sugar, eggs and yolks. Stir in cream and melted butter.
Bake: Pour into the crust and bake 15 min until just set (slight wobble in the centre is fine).
Chill: Cool, then chill 1–2 hours before slicing.

Recipe source: NYT Cooking

Linguine with Meyer Lemon

Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Serves: 4

Ingredients

350 g linguine
2 Meyer lemons (zest + 80 ml juice)
60 ml olive oil
50 g butter (or plant-based butter)
2 cloves garlic, finely chopped
60 g grated Parmesan (or vegan alternative)
½ tsp salt
¼ tsp black pepper
Optional: fresh basil or parsley, chili flakes

Method

Cook the pasta: Boil linguine in salted water until al dente. Reserve 120 ml pasta water, then drain.
Make the sauce: In a pan, warm olive oil and butter. Add garlic and cook 30 seconds (don’t brown).
Add lemon: Stir in Meyer lemon zest and juice.
Combine: Add pasta and a splash of pasta water. Toss until glossy and lightly creamy.
Finish: Stir in Parmesan, season with salt and pepper, and serve immediately.

Recipe source: Bon Appétit

Meyer Lemon

Recipe 2

Tab titel 1

Meyer lemons are a little sweeter and less sharp than regular lemons — with a lovely, almost floral citrus aroma. That’s why they’re perfect for both baking and cooking: from silky tarts to fresh pasta, dressings and desserts. Use the juice for brightness and the thin, fragrant zest to add an extra burst of flavour.

Tab titel 2

Meyer lemons are a little sweeter and less sharp than regular lemons — with a lovely, almost floral citrus aroma. That’s why they’re perfect for both baking and cooking: from silky tarts to fresh pasta, dressings and desserts. Use the juice for brightness and the thin, fragrant zest to add an extra burst of flavour.

more recipes & inspiration

Find simple, fresh ideas for every season.

TikTok Pinterest