Preserved Meyer Lemons Recipe


— By Tammy Kimbler


4-5 Meyer Lemons
Kosher Salt


Use organic or local lemons if you can since the skin is the star. Wash the lemons in warm water. Cut in half and juice. Slice the lemon halves in half and scrape out the membrane (I use a spoon), leaving the pith. Slice peel length-wise again so you have eight strips per lemon.

Make a layer of peels in the bottom of a clean glass jar and sprinkle with kosher salt. Continue layering lemons and salt until the jar is full, pressing down as you go. Add the lemon juice and seal the jar. The peels tend to float, so open the jar every day and press them down. The lemons are ready in about a week, but they taste better as time goes by. And they keep forever, until you use them of course.

Related Blog Post: Winter Cure of Preserved Meyer Lemons