Preserved Meyer Lemons
Preserved meyer lemons add intense and bold citrus flavors to a dish. Use them anywhere where fresh lemons are called for.
  • meyer lemons
  • kosher salt
  1. Cut the lemons into quarters (stem-side down), leaving a little space on the bottom so the slices don’t come apart.
  2. In a bowl, add 1 tbsp of kosher salt to the inside of each lemon, rubbing it on all sides. Re-pack any salt that fell out of the lemon. Splay the lemon, cut-side down, to flatten in the bowl.
  3. Add to a sterilized mason jar, and weigh down with a plastic bag of brine (2 cups water + 1/4 cup salt). Cover with cheesecloth. After a few hours, the lemons should’ve released enough juice to cover the lemons. If not, make a brine of 2 tbsp salt + 1 cup water, and add enough of the liquid to fully submerge the lemons.
  4. Let them sit in a dark, cool place for 2-4 weeks, or until the pith has turned translucent. From there, they are ready to use. Seal the jar and keep in the refrigerator for up to a year after that. To use, rinse the lemon to remove excess salt, and use the rind in cooking, or the flesh in salad dressing.