The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor.

It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the rise of California cuisine starting in the 1970s.

[8] The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe.

[9] Growing a Meyer lemon tree can either be done in a pot or straight from the ground, but the plant requires plenty of sunlight.

This is why summer sun, morning sunlight, and some afternoon shade are ideal for taking the best care of the lemon tree.

It is fairly vigorous, with a plant grown from a young graft usually beginning to fruit in four years, yielding thousands of lemons over its lifetime.

[citation needed] These plants require an adequate amount of water but well-drained soil is crucial.

[9] Along with watering and sunlight, Meyer lemon trees need high nitrogen fertilizer that is slow-releasing.

A virus-free selection was found in the 1950s[15] and was certified and released in 1975 by the University of California as the 'Improved Meyer lemon' – Citrus × meyeri 'Improved'.