Since Meyer lemon season is during the winter in the Northeast I usually bake Meyer lemon-flavored items that pair well with hot drinks - like these Meyer lemon madeleines, or Meyer lemon muffins. I typically skip things like chilled pies or ice cream since I am not as inclined to eat those when it is cold outside.
I wish I could say I get Meyer lemons year round so that I could make all of my favorite warm weather desserts, but they are still one of the few specialty fruits that are strictly seasonal.
This is because they are somewhat controlled in where they are grown, and aren’t planted nearly as widely as regular lemons. What makes them so special is that they are a cross between a Mandarin orange and a regular lemon, and many varieties are completely seedless.
They are thin-skinned, smaller than a regular lemon, and sweeter, too. This makes them ideal for baking and using to flavor fish and poultry. They even taste delicious when sliced thinly and served in salads or used to make salad dressing. Even more recently you’ll find people preserving them in salt and using them to flavor tagines and thick stews.
For example, I made these gorgeous madeleines with them and they were far more delicious than when I make them with regular lemons. They lack to aggressive astringency that comes from a regular lemon, and even the color is slightly softer and prettier.
Their texture is soft and spongy with a distinct bump in the belly. With a soft dusting of sugar for just an extra touch of sweetness they are ideal for dunking in coffee, enjoying with tea, or just snacking when you are in the mood for a sweet lemony treat.