So, Meyer lemons. I am slightly obsessed with them! They are kind of like a combo between oranges and lemons. They are sweet yet tangy. I like them on my easy citrus tofu or in salad dressing. I love the deliciously delicate Meyer lemon coconut sugar cookies I posted the other day. I made ice cream (post coming soon) but I could have easily made sorbet or granita.
I think preserving them is a great way to benefit from their goodness. The peel is soft and so most of it is usable unlike lemons where when you hit the pith it is bitter and unpleasant. I started this batch exactly one month ago on Valentine’s Day. The process is easy and now they are sitting in their jar in the refrigerator waiting for new recipes. Can’t wait to play!
1 quart jar
5 Meyer Lemons
5 tablespoons Kosher salt
Wash the lemons. Cut the very tip off each end, but don’t cut into the lemon and only cut it if it is really big and ugly. Otherwise leave it alone. Cut in half almost to the end but not. And then turn the lemon and cut it again in half almost to the end but not. You are essentially quartering the lemon but keeping it in tact at the root end.Pack a tablespoon of Kosher salt into the lemon. It is not an exact science but try to hold the lemon together as you pour the salt inside.
Drop the lemons into the jar and pick up any extra salt and place it in the jar. Gently press down on the lemons so the juices start to flow. A wooden spoon is a good choice.
Then cover and leave on the counter. After a few days, turn the jar upside down. After another few days, turn the jar again. Keep doing that as the juices flow out of the lemons. They will start to shrink down into the jar and the juice will look thick and glossy.
One month later, you have preserved lemons!
The peel is glossy and bright.
Ready for any recipe that calls for preserved lemons.
Let the preserved Meyer lemon recipe project begin!