The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes by Fran Gage ($32.50, Harry N. Abrams, 2009)
- About 2 lbs Meyer lemons*
- 1/4 cup (2 oz) fine sea salt
- 1 bay leaf
- Cut 3 lemons (or enough to make about 9 ounces) into quarters. Remove any visible seeds. Put them in a bowl and toss with the salt.
- Put the bay leaf in the bottom of a clean pint jar. Tightly pack the lemon quarters in the jar. Add any salt remaining in the bowl.
- Juice about a pound of the remaining lemons. Pour the juice over the lemons in the jar, making sure that all are covered. Juice more of the remaining lemons if needed. Press a round of parchment paper on top of the lemons to keep them submerged.
- Affix a lid and refrigerate for 1 month before using. The lemons will keep for several months in the refrigerator.
*This recipe is also great with Eureka lemons, the variety most commonly stocked in stores.