Preserved Meyer lemons work as a flavor enhancer in salads, couscous, meat, and fish dishes.
To make 3 half-pint jars
8 organic Meyer lemons, scrubbed and dried
1/3 cup kosher salt
3/4 cup fresh lemon juice
3 sterilized glass jars with lids
Fresh lemon juice
Soften 4 lemons by rolling them with a bit of palm pressure on the kitchen counter. Use a citrus juicer to extract the lemon juice. Pour the liquid into a fine mesh strainer to remove the
To fill the jars
Quarter 4 lemons vertically from the top down to about 1/4 inch from the bottom of the lemon, keeping the lemon intact. Sprinkle the lemon flesh with salt. Fold in the lemon wedges and place in the jar. Repeat with 2 to 3 additional lemons, salting between layers. Pour in lemon juice covering the lemons and leaving a bit of space at the top of the jar.
To preserve the lemons
Ripen the lemons in a warm place for 30 days. Turn the jars upside down every few days and gently twist to stir the liquid around the lemons. Add more lemon juice if necessary, the lemons must be covered in the salty liquid. Store in the refrigerator. Use within a year.
To use the preserved lemons
Remove the lemon from the jar and rinse in cold water. Discard the pulp unless called for in a recipe. Preserved Meyer lemon rind will add layers of rich flavors to your favorite dishes.