Heard Of Meyer Lemon? How Is It Different From Regular Lemon
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Frank N Meyer - an agricultural adventurer, who discovered the plant and returned it to America in the early 20th Century - is honoured by having the 'Meyer' lemon bear his name. He discovered these unique lemons in China, where the plants were being grown as ornamental houseplants. It wasn't until chefs like Alice Waters started utilising the fruit at her restaurant Chez Panisse that its true potential was realised. 

Meyer lemons gained widespread popularity when Martha Stewart started using them in several of her recipes in the early 2000s. Many people think that Meyer lemons are a cross between a regular lemon and a mandarin orange. The fruit is around the size of a lemon, though it can occasionally be a bit smaller. It has a silky, rich yellow peel. When completely matured, the thin peel can be almost entirely orange. They are sweeter than regular lemons and the flesh and juice can be used either raw or cooked. The lemon's thin peel and absence of the thick, bitter pith allow it to be utilised whole (without the seeds). Meyer lemons are classified as a speciality fruit and can cost up to twice as much as regular lemons.

Meyer lemons have a flavour that is comparable to normal lemons but sweeter and more flowery. They have a gentler level of acidity, and thin skin, and lack the bitterness and sharp flavour of a typical lemon. The flavour may have hints of sweet orange and tangy lemon. When fully grown, they have a spicy and citrus scent.

Difference between Meyer lemons and regular lemons

Pricing and availability

Meyer lemons are only in season from early winter to early spring, as opposed to normal lemons that are accessible all year long. Due in part to their delicate skins, which make Meyer lemons more challenging to export, they are also more expensive and harder to find than normal lemons.


Regular lemons are quite sour and acidic. Meyer lemon has a mild, sweet flavour because it is a hybrid. Since Meyer lemons don't have harsh pith, you can use their peel in recipes that call for entire lemons.


Regular lemons feature a thick layer of white pith on the outside, a knobby yellow skin, and bright yellow inside flesh. In comparison to regular lemons, Meyer lemons have a more rounded, smoother texture, and an oranger hue. Their inner skin is a vivid yellow, and their thin skin can range from dark yellow to rich egg yolk. Meyer lemons also have very little pith.