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When life gives you fresh Meyer lemons, eat the whole dang thing, peel and all. Maybe this is my inner Florida gal rising to the surface like a hangry alligator, but backyard-grown citrus is one of the things that makes life worth living, especially when those golden juicy fruits are encased in soft, edible peels.

What am I talking about? I'm once again waxing poetic about a particular citrus variety: Meyer lemons. Meyer lemons are the tasty babies born of a cross between a citron and mandarin/pomelo hybrid. They're bigger than conventional grocery store lemons, less sour, and their smooth, fragrant peels overlay a very thin layer of pith, which is the white, bitter "ick" stuff you associate with eating normal citrus peels.

Not only are Meyer lemon peels edible, they're dang delicious when done right. It's worth noting that it's best to eat backyard-grown or organic if you plan to eat the peels to minimize your consumption of potentially nasty chemicals.

But enough from me, you're on the hunt for how to chomp down on those Meyer lemons in the most delightful ways. Get that pucker face ready, and let's go.

Best Ways to Use Meyer Lemons (Including Eating The Lemon Peels)

Meyer Lemon Upside Down Cake

I could talk about this ridiculously delicious cake all day. In fact, I did. I wrote an entire blog post about it. Macerating your lemon slices before layering them into your caramel topping adds a soft, velvety texture to the peels. The maceration liquid will give that moist, rich cake a flavorful zing, and you'll probably wind up eating cake for breakfast like I did.

Limoncello

When life gives you lemons, make limoncello. While I blogged about sour orange limoncello (so named because sour orangecello sounded disgusting and not at all representative of the actual flavor profile), I also make limoncello. It was equally delicious and disappeared just as quickly. When I made my limoncello, I used this recipe (I just spent about 20 minutes trying to find it again, where are those NSA boys when you need them) because you use the whole fruit. This yields a delightful, more complex flavor, and it's also, in my opinion, waaaay less work. Limoncello also makes a fabulous gift, so file this one away.

Whole Meyer Lemon Salsa Verde

I'm a savory girl, myself. Give me salt, umami, funk, brine, heat, or char over sweet any day! Try my Whole Meyer Lemon Salsa Verde recipe; my parents called me in the middle of dinner to tell me how much they loved it after I gave them a jar! This whole recipe takes next to no time to throw together. Slather this tasty, aromatic salsa over steak, pork, chicken, fish, or a fried egg. (Or if you're gross like we are, you might even just eat little spoonfuls out of the jar.)

Meyer Lemon Marmalade

This is another un-blogged about creation of mine from that first epic Waste Not Want Not challenge. I made about 50 types of jelly, jam, and marmalade while working my way through all that backyard citrus, and the Meyer lemon marmalade was a sure-fire winner. It was bright and sunny while still maintaining that sweet-bitter interplay that makes marmalade the condiment we all know and love.

Whole Lemon Brussel Sprouts with Red Chili Flakes

If you're looking for a healthy, vegetarian option and have some Meyer lemons to play with, give this Whole Lemon Brussel Sprouts recipe a try. Roasting the lemons will soften the rinds and enhance the flavor, and the acidity is a brilliant match for the mellow caramelized Brussel sprouts. I haven't personally tried it yet, but I bet this would also work well with root vegetables.

Preserved Lemons

Preserved lemons are a delightful plaything to have in the kitchen, and they're a great way to prevent food waste if you're swimming in Meyer lemons. I haven't personally made these yet, but I love how beautiful they are. This is another way to use up a bundle of Meyer lemons and create hostess gifts or thank you presents to keep on hand at the same time. Just tie a ribbon around them and share the love!

Salad Fried Meyer Lemon Rounds with Coconut Shrimp

I loved this one so much, I was dying to blog about it... but then I gave myself a second-degree burn on my left index finger, and by the time I could type again, I was too grumpy. HERE'S WHAT YOU DO: make these incredible fried Meyer lemon quarters, then make these ridiculously tasty fried coconut shrimp. Throw them both over field greens with veggies like black beans, avocado, red bell pepper, and sweet onion, and drizzle with an avocado cilantro vinaigrette. The fluffy, crispy Meyer lemon quarter slices are a straight hit of happiness, and I got the idea from the fried lemons that come with one of my favorite calamari dishes in town. Back when eating inside restaurants was still a thing. (Maybe it will be again soon?!)

Pureed in Salad Dressing

I froze a ton of Meyer lemon puree, and now I usually have a small container kicking around in the fridge so that I can throw a dollop in here or there as I play with my food. (This is a great way to savor the flavor without committing to eating lemons for like, 20-something meals straight like we did.) One of our go-tos is adding a tablespoon or so to our nightly homemade salad dressings!

Whole Lemon Greek Chicken Soup

I make this recipe at least once a week. I'm going to be so sad when I run out of my backyard-grown Meyer lemon puree and have to go back to purchasing lemons at the grocery store because Lord knows only eating this soup seasonally is NOT an option. This healthy, zesty twist on a traditional chicken soup is the comfort food you didn't know you needed today.

In a Smoothie

Ok, so full disclosure here: I actually don't love smoothies. I call them fruit goop. But some of y'all out there love smoothies, so this one is for you. I read about how you could blend up an entire Meyer lemon in a smoothie recipe for extra fiber and nutrition... and I did. It worked, and while the flavor was delightful, it still had the fruit goop texture I despise. Someone out there who enjoys slurping fruit good through a reusable straw try this recipe and report back.

Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust

Lemon bars are one of the best, most nostalgic things about life in the South, and I am here for Meyer lemon bars in all shapes and sizes. Personally, I hope you make my Whole Meyer Lemon Raspberry Bars with Graham Cracker Crust because they're no-fuss and all flavor.

Lemon Curd

I know this one is probably obvious to most of y'all, so I won't spend a ton of time here. Lemon curd is a delicious, easy-to-make condiment that is delicious slathered over a scone or biscuit or used in a recipe.

Candied Meyer Lemon Slices

Again, I'm more of a savory than a sweet gal, but it is so hard to beat the show-stopping beauty of candied Meyer lemon slices. Embellish your homemade cupcakes or pies with a vibrant lemon slice, or dress up your next cocktail with one of these gorgeous babies.

Looking for more tasty citrus recipes? Hit up my Delicious Kumquat Chutney Recipe! On the prowl for more recipes that reduce your food waste? This Rich, Healthy Broccoli Leek Soup uses the whole broccoli, stem and all!

See ya in the kitchen,

Reese