Meyer Lemon (Citrus limon ‘Meyer’)
Often thought to be a hybrid due to its lower acidity levels compared to other lemon varieties, the Meyer Lemon tree can be a very prolific producer. When mature, it’s very common for the Meyer to produce multiple crops throughout the year. Additionally, the Meyer lemon is one of the most cold-tolerant lemons out there, although while it can’t handle significant, consistent frost, it can handle the cooler winters of coastal NSW.
The Meyer has always been a smaller tree, especially the dwarf which can get to 1.5m tall in the ground. If it’s grown in a large enough pot, it can also reach a similar size, giving you more volume to grow fruit on.
Meyers are a medium sized that ripens to a lovely, deep golden yellow colour. They do tend to form a thinner, softer skin which makes them very easy to squeeze and juice. While this is a feature that makes them very popular in the kitchen, it does reduce their shelf life, so it’s best to use them as soon as possible after harvesting. They do have an abundance of juice, though due to its slightly less acidic nature, it may not be suitable for certain recipes! For example, using Meyer lemon juice in a cheesecake may prevent it setting, since the acidity in typical lemon juice is what helps with this process.
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