Preserved Meyer Lemons
Number of Servings
Makes 1 pint
Recipe Source
The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes by Fran Gage ($32.50, Harry N. Abrams, 2009)
Ingredients
- About 2 lbs Meyer lemons*
- 1⁄4 cup (2 oz) fine sea salt
- 1 bay leaf
Directions
- 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.
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
ColdCalm Kids Pellets relieve common cold symptoms, including sneezing, runny nose, nasal congestion, and minor sore throat.§ Non-drowsy relief with no known drug interactions for children ages 4 and up.