I’m planning on buying a Meyer lemon too. I want to grow it in a pot. At Lowe’s I saw a Lisbon lemon in a 5 gallon pot that already had 20 half-way mature lemons on it. I wonder if Meyer can be like that too?
This time of year all the citrus trees in town have ripening fruit. In another couple of weeks, everyone will be giving them away. I get at least two grocery bags full of lemons every year from friends and one bag’s worth always goes bad because I can never use them all!
Lisbons have thorns whereas Meyers don’t - http://www.citrustreesonline.com/seedless-lisbon-lemons.asp
I’ve also been looking at the Satsuma mandarines but really have no place for them. Maybe gift one to a neighbor! ;)
Juice the extra lemons and freeze it for lemon aide, ice cream, cookies, cakes, lemon curd or pies. Maybe freeze some juice in ice trays and then bag the cubes so you’d have portion control for when a dish needs only a couple of tablespoons of lemon juice in a dish. Cook the leftover rind for candied rinds.
This Texas Master Gardener/ex-restaurant owner has all kinds recipes for her Meyer Lemon at http://dianestexasgarden.blogspot.com/search/label/Lemons#uds-search-results . Marmalade and ice cream recipes on page 2. Salt preserved lemons for Middle Eastern dishes on page 3.
Also, before eating or using any type citrus, zest it. Of course, don’t get the pith in it. Sprinkle the zest on a saucer and leave it out to dry naturally on the counter. That sure does save $ compared to store bought zest. It might turn darker than store bought because it isn’t chemical or whatever processed to keep it pretty. Store in a jar on your spice rack.