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Preserved Meyer Lemons
Recipe Summary
Yield: Makes 6 Preserved Lemons
Ingredients
Ingredient Checklist
6 Meyer lemons
1/3 cup kosher salt
2/3 cup fresh Meyer lemon juice (from about 5 more lemons)
Gallery
Preserved Meyer Lemons
Recipe Summary
Yield: Makes 6 Preserved Lemons
Gallery
Preserved Meyer Lemons
Preserved Meyer Lemons
Preserved Meyer Lemons
Recipe Summary
Yield: Makes 6 Preserved Lemons
Recipe Summary
Yield: Makes 6 Preserved Lemons
Yield: Makes 6 Preserved Lemons
Makes 6 Preserved Lemons
Ingredients
Ingredients
- 6 Meyer lemons
- 1/3 cup kosher salt
- 2/3 cup fresh Meyer lemon juice (from about 5 more lemons)
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Preserved Meyer Lemons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Preserved Meyer Lemons
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
