6 Best Vegan Meyer Lemon Recipes For Your Kids
A Meyer lemon is a citrus fruit that blossoms from early spring through winter. It has a darker pulp, a much smaller, rounder body than a typical lemon, and a thinner, smoother skin.
It has a similar tartness to a regular lemon but is not as acidic. Since it has more sweetness, it's a fantastic addition to salads and desserts.
Consider it to be a hybrid of a lemon and a mandarin orange. So if you like your food to have a sweet and citrusy flavour, a Meyer lemon is a great choice.
Here are 6 vegan Meyer lemon recipes to get you started if you've never used this colourful fruit.
What Are Meyer Lemons?
Early in the 20th century, traders from Beijing, China, brought the first Meyer lemons to the United States. They bear the name Frank N. Meyer after the American Department of Agriculture worker who discovered them in China and brought them back to the United States.
Meyer lemons mainly had been grown in China as ornamental houseplants up until that point. But it didn't take long for them to gain popularity once chefs like Alice Waters started using them in their recipes.
Small and sweet hybrid lemons are Meyer lemons. They are believed to be a hybrid of a mandarin orange and a regular lemon (Eureka and Lisbon varieties). They have a thick, deep yellow rind that is smooth. Their pulp is light orange in color and has a sweet, floral flavour.
What's The Difference Between Meyer Lemons And Regular Lemons?
The good news is that just by looking at them, you can tell a Meyer lemon apart from a regular lemon. Compared to Meyer Lemons, regular lemons are much bigger and have a brighter colour.
Dark yellow pulp and a deep yellow skin characterize Meyer lemons. They have skin that is softer than a typical lemon. Additionally, they are rounder and smaller than regular lemons. A Meyer lemon can easily be distinguished from a regular lemon in terms of flavour.
They are sweeter and less acidic. A pH test by Cook's Illustrated revealed that Meyer lemon juice is 1.3 times more acidic than standard lemon juice. Even the rinds of the two lemons differ; when zested, the rind of the Meyer lemon is noticeably more fragrant.
Ways To Store Meyer Lemons
To help Meyer lemons last for weeks or months, take into account the numerous ways you can store them:
Store Meyer Lemons At Room Temperature
If you keep whole lemons on the countertop at room temperature, they can last up to a week.
Keep The Lemons In The Fridge
If you keep whole lemons in the refrigerator's crisper drawer in an airtight container or a sealed plastic bag, they will keep for a month.
Store Cut Lemons In A Bag Or Container
Lemon halves and lemon slices kept in an airtight container or zip-lock bag can be stored in the refrigerator for five to seven days. To prevent drying, you can also wrap the lemon wedges in plastic.
Store Meyer Lemon Juice
Lemons can be juiced and kept in the refrigerator in an airtight glass jar or enclosed container. The lemon juice can stay fresh for up to four days but gradually lose flavour.
Freeze Whole Lemons
Whole lemons are freezer-friendly. When you need them, simply defrost the lemons in a freezer bag until they are soft. You can still use the juice even though the pulp is mushy. The shelf life of frozen lemons is three to four months.
Freeze Meyer Lemon Slices
Lemons should be seeded and then cut into smaller pieces. The slices should be spread out on a baking sheet and flash-frozen until solid. Lemon slices are added to a freezer bag, which is then sealed. The shelf life of frozen lemons is three to four months. Frozen lemons can be used as a garnish or in baking.
Freeze Lemon Juice
Lemons are juiced, and the juice is then placed in individual ice cube trays. Place the frozen juice blocks in a freezer bag. Any recipe that calls for fresh lemon juice, like marinades or lemonade, can then be made using lemon juice. The shelf life of frozen lemon juice is three to four months.
When Are Meyer Lemons In Season?
Between December and May, stores sell Meyer lemons. They are naturally more expensive and difficult to find than regular lemons due to their short season and delicate skin (which makes shipping them more challenging).
You can easily extend the season, even though it may be brief, with the aid of your freezer. Meyer lemon juice can be frozen in ice cube trays for later use. Place the frozen cubes in a freezer-safe bag, then keep them there for up to six months. Zested peels can also be preserved by drying them in the sun and incorporating them into marinades, cures, and salts.
Vegan Meyer Lemon Recipes
1. Vegan Meyer Lemon Tart
This decadent tart, which is suitable to serve to your vegan friends and so good that your non-vegetarian friends won't notice the difference unless you tell them, is enhanced by the distinct flavour profile of Meyer lemons. It is suitable for almost any diet, including vegan, dairy-free, grain-free, and gluten-free, and has a light crust with a tangy and creamy center.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4
Ingredients For The Crust
- Gluten-free oats: 1 cup
- Almonds: 1 cup
- Sea salt: ¼ teaspoon
- Meyer lemon juice: 1 tablespoon
- Coconut sugar: 2 tablespoons
- Maple syrup: 1 tablespoon
- Coconut oil melted: 4 tablespoons
Ingredients For The Filling
- Raw cashews: 1½ cups
- Full fat coconut milk: ½ cup
- Meyer lemons zest & juice: 4
- Pure maple syrup: ⅓ cup
- Coconut oil melted: ¼ cup
- Sea salt: ¼ teaspoon
Ingredients For The Coconut Whipped Cream
- Full fat coconut milk: 1- 14 oz can
- Pure maple syrup: 1 tablespoon
Method For The Crust
- The 14-ounce can of full-fat coconut milk that you'll be using to make the whipped topping needs to be chilled overnight. Make sure the raw cashews are thoroughly soaked in a basin of cold water, and place it in the refrigerator to soak for the night. Lightly grease a 9″ pie or tart pan and preheat the oven to 350°F. Oats, almonds, sea salt, and coconut sugar should be combined in a bowl and blended quickly until the mixture resembles a fine meal.
- Little by little, stir in the melted coconut oil and maple syrup. You can add up to an additional tablespoon of melted coconut oil if it is too dry. Stir until the mixture is loose but not crumbly, like pastry dough.
- Press firmly into the bottom and up the edges of the prepared tart pan. Cover the pan with a piece of fresh parchment paper and compress it down tightly using a glass or other heavy object to push it down even harder.
- To let heated air out without harming the pie crust, use a fork to poke a few holes equally around the top carefully. For around 15 minutes, bake. Then, bake for 5 minutes after turning the heat up to 375°F. The pastry should have modest browning on the surface and golden brown edges. Take it out of the oven, then let it cool.
Method For The Filling
- In a blender, combine the cashews, coconut milk, maple syrup, coconut oil, sea salt, and Meyer lemon juice and zest, reserving 1 tablespoon for the garnish. Pour the ingredients into the crust after blending until it is smooth and creamy. Spread it evenly with a spatula.
- Set in the refrigerator for at least two hours.
Method For The Coconut Whipped Topping
- Open the coconut cream can that you pulled out of the refrigerator. Most likely, you'll need to scoop the contents into a bowl.
- When the mixture is creamy, add the maple syrup.
- Spread the coconut cream evenly over the tart once it has set, then top with the 1 tablespoon of Meyer lemon zest that was set aside.
2. Vegan Meyer Lemon Thyme Sorbet
This Lemon-Thyme Sorbet tastes lovely and is quite cooling. Suitable for a warm summer day! Lemon thyme has a slightly warm, woodsy thyme flavour and a sweet, tangy taste.
Prep time: 30 minutes | Cook time: 60 minutes | Total time: 1½ hours | Servings: 4
- Invert sugar or corn syrup: 1 tablespoon
- Water: 1 cup
- White sugar: ½ cup
- Thyme: 6 sprigs
- Meyer lemon juice: ¾ cup
- Lemon zest: 2
- Pinch of salt
- Syrup, water, sugar, and thyme should all be put in a medium saucepan. Combine by whisking. Put the pot on the stovetop and heat it to a simmer. Take off the thyme sprigs. Salt, lemon juice, and lemon zest are whisked in. Pour the base into an empty cream.
- Pint after removing it from the heat. Put a pint of water into an ice bath. After cooling, cover the pint with a storage container and freeze it for 24 hours. Take the pint out of the freezer and take the lid off. Put a pint in the outer bowl and add the CreamerizerTM. Lock the lid assembly on the outer bowl by paddling it onto the lid of the outer bowl. Place the bowl assembly on the motor base, elevate the platform and lock it in place by turning the handle to the right. Choose SORBET.
- Once processing is finished, remove the sorbet from the pint and serve immediately.
3. Vegan Meyer Lemon Pudding
You may have this as a super-healthy dessert, brunch, or afternoon pick-me-up.
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 4
- Granulated sugar: ¾ cup
- Corn starch: 3 tablespoons
- Plant-based milk: 1 cup
- Coconut cream: 1 cup
- Vegan egg yolks: 3 large (we mix 3 tablespoons of chickpea flour with 3 tablespoons of water per egg)
- Fresh squeezed lemon juice: ½ cup
- Sea salt: ¼ teaspoon
- Lemon zest: 1 Meyer lemon
- Over a sizable heat-resistant bowl, place a large mesh strainer, and set it aside.
- To mix and break up the yolks, add all the ingredients to a medium pot and whisk well. To ensure that the cornstarch is completely dissolved, give the mixture another stir after 5 minutes. Small lumps won't matter because they'll melt away as the pudding cooks.
- Cook with a whisk almost constantly at first, transitioning to a silicone spoonula when it thickens, over medium heat. Modulate the heat and constantly stir to prevent the pudding from burning on the bottom or sides of the pan.
- The pudding should be glossy and thick when it comes to a boil. Don't allow it to continue to boil; remove it from the flame as soon as the first noticeable huge bubble appears. Pour the pudding through the strainer as soon as possible, pressing everything through with the silicone spoonula. There will just be a few lumps, and the zest left. You can now serve warm or refrigerate for later.
- The pudding can be chilled in the big dish or spooned into individual cups or bowls. If you choose to store it in the big bowl, cover the top with plastic wrap before putting it in the fridge to avoid skin from forming. If desired, top the pudding with whipped cream before serving.
4. Vegan Meyer Lemon Pesto
Since it is simple to make, adaptable (use it on anything!) and has restaurant-quality flavour, but is created in your home kitchen, Meyer lemon pesto is a staple in our family. If you're unsure what to do with your Meyer lemons, try this!
Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes | Servings: 1
- Fresh basil: 2 cups, tightly packed
- Nuts: ⅓ cup
- Garlic: 1 clove
- Salt: 1½ teaspoons
- Fresh cracked pepper: ½ teaspoon
- Nutritional yeast: 2 tablespoons
- Meyer lemon juice: ¼ cup
- Lemon zest: 2
- Olive oil: ⅓ cup
- All ingredients should be measured, added, and pulsed in a food processor until mixed. If you'd like, you can toast the nuts, enhancing their flavour.
- Meyer lemons should be zested before being juiced because it's simpler to do so when the lemons are whole. Taste the mixture before taking it out and make any necessary flavour adjustments. A little bland to you? Try adding a pinch of salt at a time.
- Taste acceptable but a touch boring? Consider progressively adding 1 teaspoon of additional lemon juice. doesn't it taste sufficiently cheesy? Increase the nutritional yeast. Refrigerate for up to a week after removing from the food processor or blender.
5. Meyer Lemon Ice Cream
This recipe is really easy to follow. From this point, you can use whatever you want and get as fancy as you desire. Mint, vanilla bean, or my personal favorite—a tiny sprinkle of cayenne to make it just a little spicy—are some wonderful options.
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes | Servings: 4
- Full fat coconut milk: 1½ cups
- Corn starch: 1½ tablespoons
- Sugar: ⅓ cup
- Meyer lemon: 1 small
- Salt: ⅛ teaspoon
- Crushed vanilla wafers (optional)
- Mix the corn starch with ¼ cup coconut milk in a small bowl, stirring to combine.
- Salt, sugar, lemon juice, and any more coconut milk should be added. again whisk.
- Pour the mixture into the ice cream maker's bowl, then complete the ice cream according to the manufacturer's instructions.
- If desired, top with crumbled vanilla wafers or other garnishes.
6. Vegan Meyer Lemon Coconut Bundt Cake
Vegan Meyer Lemon Coconut Bundt Cake in One Bowl So simple and delectable! Pour and bake this all in one bowl!
Prep time: 15 minutes | Cook time: 60 minutes | Total time: 1 hour 15 minutes | Servings: 10
- Sugar: 1½ cups
- Olive oil: ⅔ cup
- Full-fat coconut milk: 1 can
- Lemon zest: 3 tablespoons
- Fresh lemon juice: ½ cup
- Vanilla: 2 teaspoons
- All-purpose flour: 3 cups (we use gluten-free)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Salt: 1 teaspoon
- Shredded coconut: 1½ cups
- Set the oven to 350°F. Mix (or use a stand mixer) to combine sugar, oil, coconut milk, lemon juice, lemon zest, and vanilla in a big bowl. Add baking soda, baking powder, and flour by sifting. After each addition, thoroughly stir. Add salt and coconut shavings. Stir. Pour the mixture into a bunt pan that has been generously greased and floured. for one hour. (These might also be made as cupcakes; fill 2/3 to 3/4 full, and bake for 20–25 minutes.) In any instance, insert a skewer or toothpick to check the cupcakes; if it comes out clean, they are done. Cupcakes will bake more quickly.
- Invert it only after it has cooled.
- To loosen, gently glide a thin knife down the sides.
- Place a plate (or cake plate) over the bundt cake, then invert both.
- Sprinkle powder sugar or drizzle cooled icing over the top to garnish. Add extra toasted coconut on top.
- Just combine the ingredients to make the frosting, let it cool for 10 to 20 minutes, and then drizzle it over the cake.
The harvest of Meyer lemons typically starts in late November or early December and lasts until March. They are naturally more expensive than more resilient, year-round regular lemons due to their shorter window of availability, more fragile nature, and more complex shipping requirements. Don’t miss sharing these delicious vegan Meyer lemon recipes with your kids.
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