Preserved Meyer Lemons
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Whole Living, January/February 2011
- Yield Makes 6 Preserved Lemons
- 6 Meyer lemons
- 1/3 cup kosher salt
- 2/3 cup fresh Meyer lemon juice (from about 5 lemons)
- Scrub lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using. Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Preserved lemons can be refrigerated for at least 3 months.
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