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
Essential Formulas Dr. Ohhira's Essential Living Oils
Dr. Ohhira's Essential Living Oils (a certified vegan alternative to fish oil) help balance the diet, drawing from eight natural plant and seed oils. The body uses essential fatty acids to maintain healthy cell membrane function, promote optimal nervous system function, support a healthy immune system response, maintain cholesterol levals already within the normal range, and help bulid homones.§