Frieda’s Meyer Lemons (Review), Now at Rouse’s

Frieda’s Inc., a woman-owned, family business, is celebrating their 50^th year in the produce industry. Focusing on specialty produce, Frieda’s Inc., supplies retailers with over 600 types of gourmet vegetables, exotic fruits, and companion items.  Founded by Frieda Caplan, in 1962, it was the first woman owned produce company in the United States. Frieda’s is on a mission to change the way America eats fruits and vegetables and they are credited with introducing such table-staples as Kiwifruit, Brown Mushrooms, Spaghetti Squash, Shallots, Donut Peaches and a wide variety of Latin and Asian specialties.

In conjunction with Rouse’s Supermarkets, Frieda’s fruits and vegetables are now available in Southern Louisiana and Mississippi. This summer Rouse’s has featured various exotic fruits, including the cherimoyas, passion fruit, and rhubarb. This August, they are featuring Meyer Lemons, the culinary queen of the lemon world. Hurry and try them, because they are currently at the peak of their season!

Meyer Lemons were brought to the U.S from China over a 100 years ago by Mr. Meyer.  They are sweeter and less acidic than the standard lemon. There is a floral sweetness and even a slight herbal undertone to them. They are believed to be a hybrid of a lemon and an orange, but that has not been confirmed.

For a unique flavor, Meyer Lemons, can be substituted into any recipe calling for lemons or add them to your favorite hot or cold drink for added flavor. I used Meyer Lemons in a traditional lemon meringue pie and it turned out delightful. It tasted like a traditional lemon meringue pie but with a gentleness about it. It was the perfect summer dessert. Here is the recipe that I used and definitely plan to use again in the future with Meyer Lemons :

Ingredients:

1 (14 ounce) can sweetened condensed milk
½ cup Meyer lemon juice
1 tsp grated lemon zest (the smell from the Meyer Lemon’s zest is sweet & filled the house)
3 egg yolks
1 8 inch prebaked pie shell or crumb crust (I used a pre-made graham cracker crust)

Meringue:

3 egg whites
¼ tsp cream of tarter
¼ cup sugar

Directions:

In medium bowl, combine milk, lemon juice, and zest; blend in egg yolks. Pour into cooled crust

Preheat oven to 325 degrees F.

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until still. Spread over filling; seal to edge of crust. Bake for 12 to 15 minutes or until meringue is golden brown.

Check out www.friedas.com for more information about lots of fun fruits for your family to try and delicious recipes.

If you are in South Louisiana or Mississippi go to www.shop.rouses.com for a store near you.

*Raw Egg Warning
Take caution when consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Disclosure: I recieved Meyer Lemons to facilitate this review. All expressed opinions are 100% my own.
 Original lemon pie recipe is from Paula Deen.