Biologically not a true lemon, this hybrid was discovered in the early twentieth century by Frank Meyer, a plant explorer working for the U.S. Department of Agriculture (USDA) in Peking, China (now known as Beijing). The Meyer lemon is a cross between an orange and a lemon. This highly fragrant fruit has a thin, smooth skin and a lower acidity level than the common Eureka and Lisbon varieties. Since its introduction to the United States, the Meyer lemon tree’s compact size and shape have made this citrus variety the most popular among home growers and many chefs. In November, when Meyer lemons start to become plentiful in the market, they trigger a rush among the chefs who can not wait to use them for their creations before they become scarce in March.
