Preserved Meyer Lemons are a staple in Mediterranean and Middle Eastern cuisine, adding a burst of tangy, salty flavor to a variety of dishes. The simple process of preservation enhances the lemon’s natural zest, making it a versatile ingredient to elevate salads, stews, and sauces. This easy-to-make recipe will have you enjoying the unique taste of preserved lemons in no time.
Preserved Meyer Lemons
Course: CondimentsCuisine: MediterraneanServings
6
servingsPrep time
15
minutesCalories
15
kcalIngredients
6 Meyer lemons
1/3 cup kosher salt
2/3 cup fresh Meyer lemon juice (from about 5 lemons)
Directions
- Prepare the Lemons: Scrub the lemons clean under cold water. Cut each lemon lengthwise into quarters, leaving the quarters attached at the base, so they remain whole.
- Salt the Lemons: Gently pry open the lemons and sprinkle a generous amount of kosher salt inside each one. Close the lemons and press them into a clean jar, packing them tightly. Add more salt between layers.
- Add Lemon Juice: Pour the fresh Meyer lemon juice over the lemons in the jar, making sure they are fully submerged. Add more lemon juice if needed to cover the lemons completely.
- Seal and Store: Seal the jar tightly and let it sit at room temperature for 2-3 days, shaking the jar daily to redistribute the salt and juice. Afterward, transfer the jar to the refrigerator for at least 3 weeks before using.
- Use in Cooking: To use, remove a lemon, discard the pulp, and rinse the rind before chopping it into your favorite dishes.
Preserved Meyer Lemons are an incredibly versatile ingredient that adds depth to many dishes. Once preserved, they can be used to enhance everything from roasted meats to salad dressings and marinades, infusing your meals with a bright, complex flavor.
