Good tip / reminder on the zest, thank you! I do not zest enough but when I do, its a Lisbon or Santa Teresa lemon or Persian lime; or Page orange. I do notice that the Meyers' taste changes as they mature... i try to catch the zest before they (Meyers) get the orange tint.

My Meyers are sliced thin for roasting, grilled for lamb or chicken and most importantly juiced for vodka.

Meyers win every taste test they have been entered in and their competition has been:

Lisbon 8A

Santa Teresa

V. Pink Eureka

Cuban Shaddock

My Cuban shaddocks were tasty but at 4 inches diameter with a rind 1 inch thick. I left it outside to test its cold hardiness and it died at about 25F. No loss

Steve

I really like a Meyer lemon. I freeze them whole and grate straight from frozen, then back into the freezer. The pith is non-existent and not bitter. Thin skinned. Grate right into the flesh/juice. Excellent in a salad dressing for a salad that includes fruit like pear or watermelon. Feta, goat cheese, fresh mint. Nice with fresh ginger. Grated garnish on fish....

No experience with just the zest alone. Might be when yours are harvested?. I watch mine ripen every season, June-July. Never enough to experiment with so I just freeze a few for the Fall and Winter holidays.

I've also never been that fond of Meyer lemons. We had a Meyer tree that struggled and we finally took it out. Our Eureka tree is prolific and I just prefer the acidity.

Wondering if here's a difference between commercial Meyers and home grown? We had a Meyer Lemon tree for years before it finally expired and the fruits had a distinctive and sweet flavor, not faint at all and quite different than more common lemons. They were large and round with very thin rinds - very juicy and quite different than the ones I've seen sold in stores.

Oh, I love the juice from my Meyer lemons; the zest just wasn't worth saving. Now, I admit that I didn't pick them until they were just starting to soften, so maybe that made the difference.

sleevendog: my Meyers always ripen in winter... December/January. This year, for the first time, my tree got baby fruits in November that will probably ripen in summer..... a first for me.

And I'm not being poetic/swooning over Meyer lemons. I have a gorgeous tree in my winter kitchen., Heavenly scent for that alone. If I killed it ten years ago...no loss in my world. It just happens to be a gem. The figs past years were a major annoyance inside/out and I don't really care for them. For all the winter fuss, what works without much, in my climate, inside/out, is what I want to grow. If I have to endlessly google troubles and mister/sprays and dehumidifiers, and fans, ...lol. Mine is alive and well without fuss...

A lot of new names I see. Nice)

As your collection grows so are your taste buds. Now you become choosyyy. My old friend Meyers is still with me, regardless what it it taste like. I now have a collection of fine citrus tree’s and others, don’t need anything else. Even my fig collection has grown just to my liking. No discard!