Frequently Asked Questions (FAQ's)
What is a Meyer lemon?
A Meyer lemon is a hybrid of a lemon and a tangerine. Meyers are less acidic and naturally sweeter than standard grocery store lemons, such as Eureka or Lisbon. They stand out from lemons with their orange color and often roundish shape.
Meyer lemons grow in abundance in orchards and backyards throughout coastal regions of California. We source Meyer lemons for If & When from organic, family owned farms in Sonoma and Monterey counties in California. Whenever possible, we buy imperfect citrus from our farmers - lemons that may have a slight blemish or two on the skin. Grocery stores want pretty fruit. We want juicy, sweet citrus because we cure the entire lemon - skin, seeds and all - for up to three years before hand blending it into a paste.
Are preserved lemon and lemon preserves the same thing?
Lemon preserves are often made by combining fruit and sugar with lemon juice and lemon zest and brining the ingredients to a boil over medium heat.
Preserved lemon is salt-cured citrus. Salt-curing is an ancient Middle Eastern and Moroccan tradition that naturally lends an umami, or savoriness. Citrus is mixed with salt and its own juice and left to ferment, converting the lemon’s natural sugar into lactic acid, softening the rind and removing its bitterness. The result: preserved lemon is naturally concentrated flavor bomb that brightens any dish.