Our 17 Best Ways to Use Meyer Lemons

When life gives you Meyer lemons, make this softened take on a lemon drop. Meyer lemons are in season from November to March, so the holidays are the perfect time to take advantage of these unique fruits. They're considered a cross between a standard lemon and a mandarin orange, so their tartness is subdued. Place the candies in a Ziplock bag to finely crush. It's easier to get a nice thick ring on the glass by holding it in one hand and sprinkling the candy dust on with the other.

Pound cake chars up really nicely on the grill and gets even grill marks. Don't skip the syrup, because it's packed with flavor. If you can't find Meyer lemons, regular lemons will work just fine. The simple syrup will hold up for two weeks, so you can definitely make it ahead of time—or make extra and save it for later. 

If you can't find Meyer lemons, use 1 teaspoon regular lemon zest. Take care not to underbake these cookies; they need to crisp up a bit in the oven.

This recipe for a braised chicken with olives, capers, and prunes is inspired by Chicken Marbella, the recipe from The Silver Palate Cookbook that went "viral" in the 1980s. It's been updated with far less added sugar (the original recipe calls for a cup of brown sugar) and the welcome addition of citrus.

Meyer lemons, the stars here, are in season late winter through early spring. They taste like a cross between a lemon and an orange—fresh citrus flavor without too much pucker. Drizzle the vinaigrette over grilled chicken or salmon.

One important thing to note when making this bright and cheery dessert, you will definitely want to go with gel food colorings—instead of the standard liquid dyes you'll typically find on the baking aisle of supermarkets—as these are a higher quality, more concentrated product that allows you to achieve more intense color, using less. Not to mention, they add significantly less moisture to the food you're mixing them in to (which is key in this pie scenario). We like to use Wilton's icing colors, which are a concentrated gel paste that you can find at most craft stores or specialty kitchen shops. 

You don't need any canning equipment to make fresh jam--this recipe calls for just 15 minutes and a microwave. Low in sugar, the jam gets an exciting lift from Meyer lemon. It keeps in the refrigerator up to 6 weeks.

Baked in individual ramekins, these sponge puddings get their delightful lemon flavor from both Meyer lemon zest and Meyer lemon juice.  Garnish with lemon slices and lemon peel.  

Limonana, or mint lemonade, the national drink of Israel, gets a Western spin in Mad about Meyer Lemons by Napa author-illustrator A. Cort Sinnes.

This salad works with any grilled meat or fish, and you can use any crisp lettuce you wish. Firm, flavorful Little Gems lettuces work particularly well.

Meyer lemons--with their hint of orangey sweetness--make a bright and irresistible flavoring for this early spring pasta dish. For an extra-special touch, you can garnish with lemon rind strips and serve with lemon wedges, if you like.

With a gingersnap crust and lemon curd filling, every bit of this tart is bursting with flavor! If Meyer lemons are unavailable, substitute equal amounts of regular lemon juice and orange juice. Garnish with Meyer lemon slices. 

West Coast Dungeness crab and Meyer lemons, both in season now, come together deliciously in this special-occasion pasta.

As the sliced lemons bake under the cake and absorb butter and brown sugar, they take on a marmalade-like quality. Be sure the cake is fully baked before you remove it from the oven (see step 6), or it may sink.

Meyer lemon slices can be used as a garnish, both the way they are here (on the softer side, halfway between candied and poached) and one step further (dried overnight on a rack, then turned in sugar for a sparkly look). 

This tart's smooth and creamy Meyer lemon filling pairs well with its macadamia-nut-and-vanilla-wafer crust and homemade meringue topping.  Be sure to allow plenty of time for making this dessert, as the curd filling requires at least 4 hours to chill in the fridge before adding it to the crust.  

Freshen up a classic chicken dish by using Meyer lemons for the sauce.  These lemons have a great tangy aroma and are sweeter and less acidic that regular lemons.