Frieda's Specialty Produce - Meyer Lemons


What is a Meyer Lemon?

  • Meyer Lemon has soft, thin golden-yellow rinds and is sweeter, milder and less-acidic than regular lemon with a light herbal notes.
  • Did you know that a Meyer Lemon actually a hybrid? Believed to be a cross between a lemon and orange, F.N. Meyer first imported this hearty citrus the USA from China in 1908.

How to Eat

  • Great in any recipe calling for lemon when you don’t want an overly assertive lemon taste. A favorite for lemon bars and other desserts.

Health Benefits

  • Rich in vitamin C.

How to Choose

  • Choose fruit that feels heavy for its size.

How to Store

  • Refrigerate for up to 2 weeks.

When are they in season?

  • Year-round

Where are they grown?

  • Product of New Zealand and U.S.A.


Mustard Roasted Fingerling Potatoes

Mustard Roasted Fingerling Potatoes Ingredients: 2 (1.5 pound) bags Frieda’s Fingerling Potatoes (any variety), halved 4 tablespoons olive oil, divided 3/4 teaspoon salt 1 teaspoon black pepper 6 teaspoons whole grain Dijon mustard The zest and juice of 1 small … Continue reading

Oven-Steamed Salmon with Meyer Lemon and Shaved Fennel

Oven-Steamed Salmon with Meyer Lemon and Shaved Fennel Ingredients 2 pounds fresh salmon (about 2 fillets) 4 to 5 Meyer lemons 2 tablespoons unsalted butter 1 fennel bulb Kosher salt and fresh ground pepper Aluminum foil or parchment paper Steps … Continue reading

Meyer Lemon-Braised Chicken with Snow Peas

Meyer Lemon-Braised Chicken with Snow Peas Ingredients: 1 tablespoon olive or vegetable oil 4 boneless, skinless chicken breasts 1 1/2 cups low-salt chicken broth 2 tablespoons chopped fresh herbs (such as thyme, parsley, rosemary) 1 garlic clove, minced 1 Meyer … Continue reading

Meyer Lemon Drop Martini

Meyer Lemon Drop Martini Ingredients: 2 ounce vodka 1 ounce fresh-squeezed Frieda’s Meyer Lemon juice 1 ounce simple syrup* Superfine sugar for garnish Frieda’s Meyer Lemon slice for garnish Steps Run a wedge of Meyer lemon around the rim of … Continue reading

Roasted Baby Artichokes

Roasted Baby Artichokes Ingredients: 1 pound Frieda’s Fiesole Baby Purple Artichokes or Baby Green Artichokes 1/4 cup extra-virgin olive oil Sea salt and pepper Steps: Wash artichokes, then remove outer leaves down to pale yellow part. Trim stem and tips. … Continue reading

Simple Meyer & Basil Lemonade

Simple Meyer Lemon & Basil Lemonade Ingredients: 1 cup of freshly squeezed Meyer Lemon juice (5 to 6 lemons) 1/2 to 3/4 cup of sugar (to taste) 1 cup of crushed ice 4 cups of cold water 1/4 cup Fresh Basil … Continue reading

Blueberry Lemon Mousse Crepes

Blueberry Lemon Mousse Crepes Ingredients 2 cups (1 pint) fresh blueberries 1/4 cup orange juice 3-4 tablespoons sugar 1 cup whipping cream, chilled Grated zest of 1 Meyer lemon 2 tablespoons juice of Meyer Lemon 4 Frieda’s French Style Crepes, … Continue reading

Meyer Lemon Curd Tarts

Meyer Lemon Curd Tarts Ingredients: 8 to 12 premade, ready-to-fill tart shells (such as Clearbrook Farms) 3/4 cup freshly squeezed Frieda’s Meyer Lemon juice 3 Frieda’s Meyer Lemons, zested 1 1/3 cups sugar 5 eggs Pinch salt 1 1/2 sticks … Continue reading

Meyer Lemon Crepe Cake

Meyer Lemon Crepe Cake Ingredients Meyer Lemon Curd Mousse 1 teaspoon unflavored gelatin (from one 1/4-ounce envelope) 1 tablespoon cold water 4 large eggs plus 6 large yolks 1 cup sugar 1 tablespoon plus 2 teaspoons finely grated Meyer Lemon … Continue reading

Roasted Baby Purple Artichoke Black Rice Salad

Roasted Baby Purple Artichoke Black Rice Salad Original recipe and photo by Rachel / Fuji Mama. Ingredients: Roasted Baby Purple Artichokes 1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes 2 Meyer Lemons 3 tablespoons extra-virgin olive oil 2 … Continue reading

Ginger Meyer Lemon Soda

Ginger Meyer Lemon Soda Original recipe and photo by Rachel/Fuji Mama ingredients Ice cubes 2 tablespoons Ginger Syrup (recipe below) 1/2 cup cold club soda Meyer lemon slice steps Partially fill tall glass with ice cubes. Pour 2 tablespoons ginger … Continue reading

Kumquat Ginger Cocktail

Kumquat Ginger Cocktail ingredients 1 Meyer lemon, cut into 6 wedges Juice of 1/2 Meyer lemon 6 kumquats, halved 1 inch ginger root, peeled and minced 1.5 ounces vodka 1/2 ounce Triple Sec or Grand Marnier 1/2 ounce Ginger Simple … Continue reading

Lemony Roasted Butter Babies™ and Brussels Sprouts

Lemony Roasted Butter Babies™ and Brussels Sprouts Ingredients 1 1/2 pounds Butter Babies™ potatoes, halved lengthwise 1 pound Brussels sprouts (or Purple Brussels Sprouts or Brussels Sprouts Stalk), trimmed and halved Cooking spray 1/2 to 1 teaspoon kosher salt 2 … Continue reading

Butter Babies™ & Fennel Potato Salad with Dill

Butter Babies™ & Fennel Potato Salad with Dill ingredients 1 1/2 pounds Butter Babies™ potatoes, halved lengthwise 2 1/2 to 3 teaspoons kosher salt 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 3/4 cup (5.3-ounce single serving container) plain Greek yogurt … Continue reading

Lemon Barbecue Sauce

Lemon Barbecue Sauce Ingredients 2 cloves garlic 1/2 teaspoon salt 1/4 cup chili powder 1 teaspoon oregano 1 teaspoon dried thyme 1 teaspoon dried chervil 1/2 cup olive oil 4 Meyer Lemons, juice squeezed and strained Steps Pound garlic and … Continue reading

Candied Lemon Slices

Candied Lemon Slices Ingredients 2 Pink lemons or Meyer lemons, or 1 Seedless or regular lemon 1 cup water 1 cup sugar Steps Using mandolin or sharp knife, thinly slice lemons and remove seeds. In saucepan, combine water and sugar, … Continue reading

Meyer Lemon Lemonade

Meyer Lemon Lemonade Ingredients 2/3 cup sugar 2/3 cup water Optional: 1 cup mint or basil leaves or 1/4 cup fresh ginger slices 1 cup freshly squeezed Frieda’s Meyer lemon juice 3 to 4 cups cold water Garnish: slices of … Continue reading



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