Meyer lemons are the sweethearts of the citrus kingdom. A mature tree can produce hundreds of lemons in one season. What do you do with a few hundred lemons? You share, bake, freeze, make cocktails and finally, you preserve them.
Preserving Meyer Lemons (or any lemon variety) is simple. There are only two ingredients Lemons and Salt. The only hard part is waiting 4 weeks for them to be ready to use. Preserved lemons are excellent in soups, stews and salads. Your preserved lemons will last up to a year in your refrigerator once they are ready to use.
Preserved Meyer Lemons
Makes 1 Quart
Recipe Adapted from Fine Cooking
6-8 large organic Meyer lemons (Any variety of lemons will work)
1/2 cup kosher salt
Sterlize a quart size canning jar in boiling water or run it through the dishwasher to sterilize.
Cut 6 of the lemons lengthwise into 6 wedges each and remove the seeds. Put about 2 Tbs. of salt in the jar and put 6 wedges on top. Press down on the wedges with a muddler or the handle of a wooden spoon to partially juice and compact them. Repeat in layers with remaining lemon wedges and salt. Squeeze enough juice from the remaining lemons to cover the lemons in the jar. Close the jar with the lid.
Keep at room temperature for 4 weeks, inverting the jar about once a day to mix the salt and juice, and adding more fresh lemon juice as necessary to keep lemons covered. After 4 weeks, they're ready to use. Rinse the lemons throughly before using. The peel and flesh are both edible. Store refrigerated for up to a year.