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preserved meyer lemons

Recipe by
Dorothy Curtis
Canby, OR

I once tried some preserved lemons from a grocery store and they were terrible. I found this recipe a long time ago and have been making my own preserved lemons ever since. I use the Meyer Lemons because I have a tree but I have also made these with regular lemons and it works just as well. A little bit of these lemons goes a long ways. I only use a couple wedges in a chicken or fish dish.

yield serving(s)
prep time 20 Min
method No-Cook or Other

Ingredients For preserved meyer lemons

  • 1 lb
    meyer lemons
  • 6 Tbsp
    kosher salt
  • extra meyer lemon juice

How To Make preserved meyer lemons

  • 1
    Quarter 1 lb of Meyer Lemons lengthwise and put in a medium bowl, cover, and freeze overnight.
  • 2
    The next day set out on the counter and let thaw. When thawed toss with the salt.
  • 3
    Pack the lemon wedges and salt into a 1 quart jar, pressing as you put them in to release some juice. Cover with a lid and let sit at room temperature, shaking occasionally.
  • 4
    After 24 hours, add enough Meyer lemon juice to completely cover the fruit.
  • 5
    Chill up to a year. Lemons will gradually get softer and darker.
  • 6
    To use rinse and remove the flesh. Cut the rind into strips or dice and add to dishes. I love them with chicken and fish and added to soups. I have chopped and added under chicken skin before baking.