Meyer lemons bring a uniquely sweet and complex citrus flavor to both sweet and savory dishes.
These special citrus fruits, which are believed to be a cross between regular lemons and mandarin oranges, can transform ordinary recipes into memorable culinary experiences.
Whether you’re craving a bright, zesty dessert or looking to add depth to your favorite savory dishes, these 10 Meyer lemon recipes will help you make the most of this prized citrus.
From classic lemon bars and refreshing cocktails to roasted chicken and pasta dishes, you’ll discover new ways to incorporate this versatile fruit into your cooking repertoire.
Meyer Lemon Olive Oil Cake
Meyer Lemon Olive Oil Cake is a delightfully moist and fragrant dessert that brings together the bright, sweet-tart flavors of Meyer lemons with the richness of olive oil.
This Italian-inspired cake offers a sophisticated twist on traditional citrus cakes, creating a perfect balance of flavors that’s ideal for any occasion.
Ingredients:
• 2 cups all-purpose flour
• 4 Meyer lemons (zest and juice)
• 1 cup high-quality extra virgin olive oil
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1/2 cup Greek yogurt
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Powdered sugar for dusting
Preheat your oven to 350°F. Whisk dry ingredients in one bowl. In another, beat eggs, sugar, and lemon zest until fluffy. Gradually add olive oil, yogurt, lemon juice, and vanilla.
Fold dry ingredients into wet mixture until just combined. Pour into a greased 9-inch springform pan and bake for 45-50 minutes until golden and a toothpick comes out clean.
Pro Tip: Room temperature ingredients are crucial for this cake’s texture. To get the most flavor from your Meyer lemons, zest them before juicing, and gently press the zest into the sugar with your fingers to release the oils before mixing.
Meyer Lemon Ricotta Pancakes
Meyer Lemon Ricotta Pancakes are the perfect weekend breakfast to brighten your morning.
These fluffy, tender pancakes combine the bright citrus notes of Meyer lemons with creamy ricotta cheese, creating a delightfully light and sophisticated twist on traditional pancakes.
Ingredients:
• 1½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 3 tablespoons sugar
• 1 cup whole milk ricotta cheese
• 2 large eggs, separated
• 1⅓ cups whole milk
• 2 Meyer lemons (zest and juice)
• 3 tablespoons melted butter
• Maple syrup for serving
Whisk the dry ingredients in a large bowl. In a separate bowl, combine ricotta, egg yolks, milk, Meyer lemon zest, juice, and melted butter. Fold the wet ingredients into the dry mixture.
Beat egg whites until soft peaks form and gently fold into the batter. Cook on a preheated griddle at medium heat, flipping when bubbles form on top, about 2-3 minutes per side.
Pro Tip: Let your batter rest for 10 minutes before cooking to ensure the fluffiest pancakes. Also, avoid overmixing when combining wet and dry ingredients – a few small lumps are perfectly fine and will give you tender results.
Meyer Lemon Curd Tart
Meyer Lemon Curd Tart is a perfect balance of sweet and tart flavors, wrapped in a buttery, crisp pastry shell.
This elegant dessert showcases the unique floral notes of Meyer lemons while delivering a silky-smooth texture that melts in your mouth.
Ingredients:
• 1½ cups all-purpose flour
• ½ cup powdered sugar
• ½ teaspoon salt
• ¾ cup cold butter, cubed
• 6 Meyer lemons (juice and zest)
• 4 large eggs
• 1¼ cups granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
Combine flour, sugar, and salt for the crust, then cut in cold butter until crumbly. Press into a 9-inch tart pan and blind bake.
For the filling, whisk together lemon juice, zest, eggs, sugar, melted butter, and vanilla until smooth. Pour into the pre-baked shell and bake at 350°F for 25-30 minutes until set but slightly jiggly in the center.
Pro Tip: Ensure your eggs are at room temperature before mixing the curd to prevent curdling. If you can’t find Meyer lemons, substitute with a mix of regular lemons and mandarin oranges for a similar flavor profile.
Meyer Lemon Roasted Chicken
Transform your ordinary roasted chicken into a bright, citrusy delight with this Meyer lemon recipe.
The unique sweetness of Meyer lemons, combined with fresh herbs and garlic, creates a perfectly balanced dish that’s both comforting and sophisticated.
Ingredients:
• 1 whole chicken (4-5 lbs)
• 3 Meyer lemons
• 4 tablespoons unsalted butter, softened
• 4 garlic cloves, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme
• 2 tablespoons olive oil
• Salt and black pepper to taste
Preheat your oven to 425°F. Pat the chicken dry and place in a roasting pan. Mix softened butter with herbs, garlic, and zest from one Meyer lemon. Gently lift the skin and spread the butter mixture underneath.
Slice remaining lemons and place them inside the cavity and around the pan. Drizzle olive oil over the chicken, season generously, and roast for 1 hour and 15 minutes or until internal temperature reaches 165°F.
Pro Tip: Let your chicken rest at room temperature for 30 minutes before roasting, and baste every 20 minutes during cooking for the crispiest, most flavorful skin.
Meyer Lemon Lavender Shortbread
Meyer Lemon Lavender Shortbread combines the delicate floral notes of lavender with the sweet-tart brightness of Meyer lemons in a buttery, melt-in-your-mouth cookie.
This elegant treat perfectly balances classic shortbread richness with refreshing citrus and herb flavors.
Ingredients:
• 2 cups all-purpose flour
• ¾ cup powdered sugar
• 1 cup unsalted butter, softened
• 2 tablespoons Meyer lemon zest
• 1 tablespoon dried culinary lavender
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
Preheat your oven to 350°F. Cream butter and sugar until light and fluffy, then mix in vanilla and lemon zest.
Combine flour, salt, and crushed lavender in a separate bowl. Gradually blend dry ingredients into butter mixture until just combined. Press dough into a lined 9-inch pan or roll and cut into shapes. Bake for 20-25 minutes until edges are lightly golden.
Pro Tip: Don’t overwork your dough – this causes tough cookies! For the best texture, stop mixing as soon as ingredients come together. Also, make sure to use culinary-grade lavender, as ornamental varieties can taste soapy and overwhelm the delicate lemon flavor.
Meyer Lemon Risotto
Meyer Lemon Risotto brings bright, citrusy elegance to your dinner table.
This creamy Italian rice dish combines the sweet-tart flavor of Meyer lemons with rich Parmesan cheese and white wine, creating a luxurious comfort food that’s perfect for special occasions or a cozy weekend dinner.
Ingredients:
• 1½ cups Arborio rice
• 2 Meyer lemons (zest and juice)
• 6 cups chicken or vegetable broth (heated)
• 1 small onion, finely diced
• 3 garlic cloves, minced
• ½ cup dry white wine
• ½ cup grated Parmesan cheese
• 3 tablespoons butter
• 2 tablespoons olive oil
• Salt and white pepper to taste
• Fresh parsley for garnish
Heat your broth in a separate pot. In a large pan, sauté onions in olive oil until translucent. Add garlic and rice, toast for 2 minutes. Add wine and stir until absorbed.
Gradually add hot broth, one ladle at a time, stirring constantly until liquid is absorbed before adding more. After about 18-20 minutes, stir in lemon zest, juice, butter, and Parmesan. Season to taste.
Pro Tip: Success lies in patience and attention. Never rush risotto by adding too much liquid at once, and keep stirring throughout the cooking process. This ensures the rice releases its starches properly, creating that signature creamy texture.
Meyer Lemon Glazed Scones
Brighten your morning with these delightfully tender Meyer Lemon Glazed Scones.
These buttery pastries feature the unique sweetness of Meyer lemons, creating the perfect balance between citrusy tang and subtle honey notes that regular lemons just can’t match.
Ingredients:
• 2½ cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 2 large eggs
• ⅔ cup heavy cream
• 2 Meyer lemons (zest and juice)
• 1 cup powdered sugar (for glaze)
• 2-3 tablespoons Meyer lemon juice (for glaze)
Mix your dry ingredients first, then cut in cold butter until the mixture resembles coarse crumbs. Combine wet ingredients separately, then fold into the flour mixture until just combined.
Shape into a disc, cut into 8 wedges, and bake at 400°F for 15-18 minutes. While cooling, whisk together powdered sugar and lemon juice for the glaze, then drizzle over scones.
Pro Tip: Keep your butter and cream ice-cold until use, and avoid overworking the dough. This ensures your scones turn out perfectly flaky rather than tough and dense.
Meyer Lemon Butter Pasta
Meyer Lemon Butter Pasta is a bright, citrusy dish that brings sunshine to your dinner table.
This simple yet elegant pasta combines the unique sweetness of Meyer lemons with rich butter and Parmesan cheese, creating a luxurious sauce that coats each strand of pasta perfectly.
Ingredients:
• 1 pound spaghetti or linguine
• 3 Meyer lemons (zest and juice)
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup freshly grated Parmesan cheese
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1/4 cup pasta water (reserved)
Cook pasta in salted water according to package directions until al dente. Meanwhile, melt butter in a large skillet over medium heat, add garlic and cook until fragrant.
Add lemon zest, juice, and reserved pasta water. Toss in the drained pasta, Parmesan cheese, and parsley. Season with salt and pepper, then toss until well combined and the sauce coats the pasta evenly.
Pro Tip: When zesting your Meyer lemons, avoid the white pith beneath the yellow skin, as it can add unwanted bitterness to your dish. Also, warm your lemons in the microwave for 10 seconds to extract maximum juice.
Meyer Lemon Pound Cake
Meyer Lemon Pound Cake combines the sweet, delicate flavor of Meyer lemons with a rich, buttery cake texture.
This bright and zesty dessert creates the perfect balance between tangy citrus and indulgent sweetness, making it an ideal treat for any occasion.
Ingredients:
• 3 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 4 large eggs, room temperature
• ¾ cup whole milk
• ½ cup Meyer lemon juice
• 2 tablespoons Meyer lemon zest
• 1 teaspoon vanilla extract
• ½ teaspoon baking powder
• ½ teaspoon salt
Preheat your oven to 325°F and grease a 10-inch bundt pan. Cream butter and sugar until fluffy, then beat in eggs one at a time.
Mix dry ingredients separately. Alternate adding dry ingredients and milk to the butter mixture, then fold in lemon juice, zest, and vanilla. Pour into pan and bake for 65-75 minutes until a toothpick comes out clean.
Pro Tip: Don’t substitute regular lemons for Meyer lemons – they’re more acidic and will alter the cake’s flavor profile. If you can’t find Meyer lemons, use a mixture of regular lemon and mandarin orange juice instead.
Meyer Lemon Marmalade
Transform sweet-tart Meyer lemons into a bright, citrusy spread that’s perfect for your morning toast or afternoon tea.
Meyer lemons offer a unique flavor profile that’s less acidic than regular lemons, with subtle orange-like notes that make this marmalade particularly special.
Ingredients:
• 6 Meyer lemons
• 4 cups granulated sugar
• 4 cups water
• 1 pinch salt
• 1/2 vanilla bean (optional)
Wash and thinly slice your lemons, removing seeds but keeping the peel. Combine lemon slices, water, and sugar in a large pot. Bring to a boil, then reduce heat and simmer for 45-60 minutes, stirring occasionally.
Test for doneness by placing a small amount on a chilled plate – it should gel within a minute. Pour hot marmalade into sterilized jars and process in a water bath for 10 minutes.
Pro Tip: For the clearest, most beautiful marmalade, slice your lemons as thinly and uniformly as possible. If you notice any white pith, you can remove it to prevent bitterness. Make sure to sterilize your jars properly to ensure your marmalade stays fresh for up to a year.
Frequently Asked Questions
What makes Meyer lemons different from regular lemons in recipes?
Meyer lemons offer a sweeter, less acidic flavor with floral notes compared to regular lemons. Their thin, fragrant skin and darker yellow color make them ideal for recipes where you’ll use the whole fruit.
Which Meyer lemon dessert recipe is quickest to prepare?
Meyer lemon bars require minimal prep time and use simple ingredients you likely have. Mix, pour, and bake for about 25 minutes to create this bright, citrusy treat.
How can you preserve Meyer lemons when they’re in season?
Make Meyer lemon preserves by salt-curing the quartered fruit in a jar for 3-4 weeks. You can also freeze the zest and juice separately for year-round use.
What savory dishes work best with Meyer lemons?
Meyer lemons shine in pasta dishes, roasted chicken, and fish recipes. Their mild acidity and sweet notes complement proteins without overpowering other ingredients.
Can you substitute Meyer lemons in any regular lemon recipe?
You can use Meyer lemons in most recipes calling for regular lemons, but reduce the sugar slightly. Their natural sweetness means you’ll need less sweetener to balance the citrus.
Final Thoughts
These Meyer lemon recipes showcase the fruit’s unique sweet-tart flavor and versatility in both sweet and savory dishes.
Whether you’re baking a citrusy cake or preparing a bright vinaigrette, remember that Meyer lemons are more delicate than regular lemons, so use a lighter touch when zesting and juicing.
Store your unused Meyer lemons in the refrigerator for up to two weeks, and freeze the juice in ice cube trays for future use.
Don’t forget to bring the lemons to room temperature before cooking to maximize their juice yield.
