Preserved Meyer Lemons

Bowl of lemons and bay leaves
Number of Servings: 
Makes 1 pint


  • About 2 lbs Meyer lemons*
  • 14 cup (2 oz) fine sea salt
  • 1 bay leaf


  • Glass Pint Jar


  1. 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.
  2. 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.
  3. 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.
  4. 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.