Meyer lemons contain low acidity, developing a sweet juice, zest, and flesh suitable for both fresh and cooked applications. When raw, Meyer lemons can be chopped and tossed into dips, sliced thinly and added to salads, or infused into dressings, olive oils, and vinegar. Meyer lemons are also used for their fragrant zest and juice, which is sweeter and more floral than a eureka or lisbon lemon. The lemons can be sliced thinly and used as a topping over pizza, layered under meats and roasted to develop a caramelized texture, zested into pasta, juiced for cocktails and non-alcoholic beverages, or used to flavor soups and stews. Meyer lemons can also be incorporated into cookies, cakes, scones, macarons, muffins, and tarts, simmered into lemon curd, or the peels can be candied and eaten as a sweet treat. In addition to fresh and cooked applications, the lemons can be scored, packed in salt, and preserved for extended use. Meyer lemons pair well with herbs such as mint, thyme, basil, parsley, and rosemary, meats such as poultry, turkey, and fish, other seafood, potatoes, asparagus, broccoli, peas, cranberries, and parmesan. Whole Meyer lemons will keep 5 to 10 days when stored in the refrigerator. The juice can also be frozen for up to 6 months.
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