So, while oranges, limes and lemons arrive on the scene, in season and in abundance, one citrus fruit we bid adieu to might be the best one of all for cocktails. And that is the Meyer lemon.

Meyer lemons are native to China and are a cross between a regular lemon and mandarin oranges. They are smaller, rounder, have a darker, edible flesh and a high volume of juice.

Star-Ledger File Photo Taut-skinned, glossy, and a sunny shade of yellow-orange, Meyer lemons can make ordinary lemons look anemic in comparison. But whereas regular lemons can be had for about 50 ...

They are a hybrid (a cross between a lemon and either a common orange or a mandarin orange), brought from China to the United States in 1908 by Frank Meyer of the U.S. Agriculture Department.

Thought to be a cross between a lemon and a sweet orange or tangerine, Meyer lemons were brought to the U.S. from China in the early 1900s by Frank Meyer, an agricultural explorer for the USDA.

The Meyer lemon, a cross between a lemon and a mandarin orange, is sweeter, less acidic, and more aromatic than its conventional cousin (most lemons sold in supermarkets are Eureka or Lisbon lemons).

Lots of citrus. Elizabeth Belkind, pastry chef at Grace in Los Angeles, bought crates of Meyer lemons, kumquats and blood oranges so vivid, “they were like gems, like garnets,” she says.

Meyer lemons are a cross between a mandarin orange and a lemon, which makes them smaller, juicier and sweeter than regular lemons. Instead of being bright yellow, their flesh is a golden color and ...

Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade. Whatever your preference, this ...

Typically, a Meyer lemon needs less fertilizer than an orange tree due to its smaller size but will still need 1.5 to 2 pounds of nitrogen per year, which could be 5 to 7 pounds of fertilizer each ...

Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl, add 2 tablespoons of sugar, 1 teaspoon of salt, and half the olive oil, and season with pepper.

Simmer gently for 2 minutes. Then remove from heat and stir in the orange zest. Drizzle warm orange glaze over the cake. The glaze will thicken as it cools. Makes 16 servings.