Meyer Lemon - Citrus x meyeri

Meyer Lemon

Citrus x meyeri

Meyer Lemons, like any other citrus fruit, their nutrition profile is amazing, featuring antioxidants like vitamin C and flavones that help combat oxidative stress in the body.

  • Plant Family: Rutaceae
  • Plant type: Perennial
  • Other names: Citrus meyeri, Valley Lemon, Meyer’s Lemon
  • Medicinal: Yes
  • Culinary: Yes
  • Ceremonial: No
  • Parts Used: Fruit, Peel, Flower
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About Meyer Lemon

The Meyer lemon or Citrus meyeri is a hybrid citrus fruit that is indigenous to China. It is a hybrid of a mandarin/pomelo and a regular lemon. It is named after the agricultural explorer Frank N. Meyer who recognized it and introduced it in America in the early 20th century. 

The mature trees have dark green glossy leaves and are between 6 and 10 feet tall with fragrant, white flowers having purple foundations. When fully ripe, the fruit is rounder than a genuine lemon, deep yellow with a faint orange hue, and tastes sweeter and less acidic. 

Its full potential was not known until the early 2000s when some well-known chefs used it as an ingredient in their recipes. Like any other citrus fruit, their nutrition profile is amazing, featuring antioxidants like vitamin C and flavones that help combat oxidative stress in the body.

It is quite beneficial for correcting the pH level of the stomach, helping with weight, treating indigestion, treating sinuses, soothing a sore throat, clearing congestion, elevating mood, and strengthening the immune system. 


It is best to start the Meyer lemon in early spring after all the dangers of frost have departed. They require warm temperatures to flourish and produce a good amount of fruits. Being sensitive to cold conditions, they should be brought indoors to spend the winters.

It requires at least 8 hours of full sun exposure with a well-drained sandy or loamy mix, bearing a pH level between 5.5 and 6.5. To keep it healthy, water it regularly and check the soil before watering, making sure not to make it soggy and water-logged.

Meyer lemon grows at a moderate pace and requires at least 4-5 years to mature and produce fruits. On average a seed-grown tree gives fruits in 5-7 years while a grafted one can take around 2-3 years.

Its seeds take 3-4 weeks to germinate. Although they are in bloom year-round, their main blooming seasons are fall and early spring during which successful pollination occurs that results in fertilization and formation of fleshy fruit with seeds. 

These seeds can be saved and used to start a new Meyer lemon tree.


Since Meyer lemon is in bloom year-round, it keeps producing fruits that can be harvested when its peel turns orange. But according to some gardeners, Meyer lemons should be harvested from March to November. 

Meyer lemons are handpicked. 

Meyer lemons are washed, sliced, and spread on the dehydrator rack. Dehydrate them for 10 hours at 125 degrees or lower. Once they attain the form of chips, save them in an airtight container for later use.


Meyer lemon is an amazing food source with tons of beneficial nutrients. They can be used to make different medicinal preparations to attain their remarkable perks.

  • Tincture: Dried Meyer lemon zest or whole chips can be macerated in alcohol for 4-6 weeks and strained to produce a tincture. 
  • Tea: Fresh or dried Meyer lemon slices can be soaked in hot water for 10–15 minutes and served with a dollop of honey.
  • Salve: Dried Meyer lemon zest-infused oil can be stirred in melted beeswax pellets to form a salve.
  • Syrup: Fresh or dried Meyer lemon slices can be rolled in sugar solution on low flame to form a syrup.
  • Infused oil: Dried Meyer lemon zest is infused in olive oil in a glass bottle on a sunny windowsill for 2 to 3 weeks to formulate its infused oil.