Preserves Online: Meyer Lemon Preserves

Wednesday 18 July 2012

Meyer Lemon Preserves

When my favorite produce is in season I tend to binge on it. Meyer lemons are in season right now and this recipe is the result of my current binge. This variety of mellow lemon, a cross between a lemon and a tangerine, is my favorite citrus fruit.
Meyer lemons may be used just like their more harsh cousin, the Eureka lemon. With their thin, fragrant skins, I actually find them superior to the common supermarket lemons. They are juicier and easier to squeeze. It’s the flavor that fascinates me the most. They are tart, just like the common lemon, but much less puckery.
This no-fail marmalade recipe is a perfect way to stash away the essence of this fruit for use when they are sadly out of season. Marmalades are tart/bitter fruit spreads that made from the entire fruit, peels and all. Most often they are made from a type of bitter orange, but any citrus fruit will work. The white bit of pith just under the colored portion of the peel is where the bitterness is located. Since the peel on a Meyer lemon is so thin, there is very little of this bitter pith, making them perfect for a marmalade that is less bitter than those made from other citrus fruits.