Tag Archives: meyer lemon

Meyer Lemon Thyme Granita

15 Mar

Ever since I learned what Meyer lemons were, I’ve been a tad obsessed with them… I guess you are always intrigued with what’s not readily available to you.

I love lemons. And I always have lemons around in my home. I use them in almost anything… but Meyer lemons are almost mystical. Maybe because you can’t find them anywhere here in Puerto Rico… unless you know someone with a little tree, like my friend Adriana.

So when I learned my friend Charles from California had tons of Meyer lemons from his backyard to share with us, his internet foodie friends, I jumped right at the opportunity. It took longer than expected, but the lemons arrived in this perfect flat rate box, almost unblemished.

I shared… I had to share them with my mom and uncle. I shared with the Yoga Center when I made an impromptu apple crisp one Saturday morning. But I wanted to do something special… something that would make the “sweeter” flavor of the Meyer lemon shine.

Because I am not much of a baker, I decided to go with a cold dessert. I had bought a bunch of thyme sprigs and I didn’t want them to go bad. That’s when the flavor combo clicked in my head.


The juice of 12 Meyer lemons
The zest of only 6 Meyer lemons – save the rest of the zest for some other recipe…
2 cups of water
1 ½ cups of brown sugar
3-4 sprigs of fresh thyme
  1. Make a simple syrup by dissolving the brown sugar in the 2 cups of water in a medium sauce pan over medium heat. Add the lemon zest and thyme sprigs. Allow mixture to come to a soft boil until the sugar dissolves completely. Let the mixture steep together for about 1-2 hours covered until it cools significantly.
  2. When the simple syrup has cooled… remove the thyme sprigs. Add the juice of the lemons and mix thoroughly.
  3. Transfer to a glass dish to freeze overnight in your freezer.
  4. Cut pieces of the frozen mixture with a knife. Transfer pieces to a food processor and puree into ice chards.

Transfer to a pretty glass for your guests to enjoy.

Green Salad with Meyer Lemon Dressing

28 Feb

Ever since I went to Miami for Xmas, I have been hypnotized by Meyer Lemons…  a friend of mine brought them to our yoga retreat and never used them.  I looked at them everyday – how yellow they were, their soft skins in contrast with regular yellow lemons or limes.   We do not have Meyer lemons in Puerto Rico, so I was mostly intrigued by how they would taste.


According to most chefs on the Food Network, Meyer lemons are like a cross between a lemon and an orange, because they taste that much sweeter than a regular lemon.  I have substituted Meyer lemon juice in recipes my mixing lemon and orange juices.  But I had never actually tasted one in real life.  So after a little asking, she gave me some lemons and brought them home…

Meyer Lemons taste a tad bit different than regular yellow lemons – their juice is not as tart, but is not necessarily sweeter.  But now that I have these beautiful lemons, what do I do with them…  let’s see how a vinaigrette will taste like…



The juice of 1 Meyer lemon
2 tsp of mustard with horseradish
About double of the amount of lemon juice you have
Salt and Pepper to taste
5-6 lettuce leaves
½ cucumber, peeled and sliced


  1. In a small glass jar mix together the lemon juice, mustard, olive oil, salt and pepper.  Shake well or whisk together all the ingredients until an emulsion forms.
  2. Wash the lettuce well and dry.  Combine with the cucumber slices.  Add a drizzle of the dressing and toss to coat.


Enjoy as a side salad with a delicious Tomato and Goat Cheese Tart.

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