Preserved Meyer Lemons On a typical work day you expect to receive a stack full of paperwork to mull through or “urgent” emails from your boss that requires your response ASAP. However, one special day turned out very different for me…

I was greeted with a bag full of gorgeous and fragrant Meyer lemons from my boss, grown from her garden! My mind was spinning with endless possibilities.

The ever so versatile Meyer lemon is the perfect balance of sweetness and acidity without the pucker. The aroma is extremely fragrant, with a subtle hint of tangerine. I made my favorite lemon curd recipe to use in a limencello and berry inspired tiramisu, lemon hummus, tabbouleh, roasted herb and lemon chicken, and squeezed some on just about anything I could get my hands on.

The peak season for Meyer lemons is typically December through April, so I decided to preserve the lemony goodness to use for the rest of summer. I can’t wait until the lemons have finished curing so I can try out some new recipes, what a great flavor addition they will be! Stay tuned!

The preserved meyer lemon recipe is simple, why not preserve your own jar of Meyer Lemons?

Start with fresh Meyer lemons:

preserved meyer lemon recipe

chopped lemons

Add the flavoring and preserving ingredients: Lemons, peppercorns, bay leaf, and salt.

Recipe inspired by: Thomas Keller, Ad Hoc at Home, “Preserved Whole Lemons”, 2009.

More Meyer Lemon Ideas:

In the meanwhile, I’ll be exploring some creative suggestions from the LA Times; 100 things you can do with Meyer lemons.

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Preserved Meyer Lemon Recipe

Prep Time: 15 minutes

Yield: 6 Servings

Preserved Meyer Lemon Recipe

Lemons should preserve for at least 1 to 6 months.

Ingredients

  • 1 1/2 cups kosher salt
  • 6 lemons, (3 to 4 ounces each), scrubbed
  • 1 teaspoon black peppercorns
  • 3 bay leaves
  • Juice of 2 lemons, or as needed
  • 1/2 cup extra virgin olive oil

Directions

  1. Pour 1/2 inch salt into 1-pint canning jar.
  2. Cut each lemon lengthwise into quarters, stopping about 3/8 inch from the stem end so that the lemon wedges stay attached. Spread the lemons open. Salt the inside of 1 lemon, then push the wedges together to “close” the lemon and place it in the jar, pressing it down slightly.
  3. 3. Repeat with another lemon, and add 1/3 teaspoon peppercorns, 1 bay leaf, and one-third of the remaining salt. Repeat with 2 more lemons and remaining 1/3 teaspoons, bay leaf, and salt.
  4. The lemons will have released some juice. Add enough additional juice to cover the lemons, pressing down slightly on them to compress them. Top with olive oil and cover the jar.
  5. Put the jar in a pantry or other cool, dark spot and let stand for at least 1 month, or for up to 6 months. Refrigerate the jar after opening, and use the lemons within 1 month.

http://www.jessicagavin.com/test-kitchen/sauces-condiments/preserved-meyer-lemon-recipe/