Preserved Meyer Lemons

Ingredients

Equipment Needed

• •Wide-mouth quart jar with tight-fitting lid
• •Vegetable brush
• •Wooden spoon or muddler

Instructions

1. 1

   Select perfect lemons

   Start with the lemons. They should feel heavy for their size, which tells you the juice is abundant. The skin should be thin, fragrant, and free of blemishes. Smell them. A ripe Meyer lemon has a perfume that regular lemons cannot match, something floral and sweet beneath the citrus. If they do not smell like anything, they will not taste like much either.

   Buy directly from a farmer or a market where you can ask questions. You want lemons that have never been waxed, because wax prevents the salt from doing its work.
2. 2

   Scrub and dry

   Scrub each lemon under cool running water with a vegetable brush. Even organic fruit carries dust and residue. Dry them completely with a clean towel. Wet lemons dilute the salt and can introduce unwanted bacteria to your jar.

3. 3

   Prepare the jar

   Wash a wide-mouth quart jar and its lid with hot soapy water. Rinse thoroughly and let air dry, or dry with a clean lint-free towel. Spread two tablespoons of salt across the bottom of the jar. This creates a bed that begins drawing juice immediately.

4. 4

   Quarter the lemons

   Slice each lemon lengthwise from the top almost to the bottom, stopping about half an inch from the base. Turn the lemon ninety degrees and make another lengthwise cut, again stopping before you cut all the way through. The lemon should open like a flower but remain connected at the stem end. This shape allows salt to penetrate while keeping the quarters intact.

5. 5

   Pack with salt

   Working over a bowl to catch drips, pry open each lemon and pack the inside generously with kosher salt, about one tablespoon per lemon. Do not be timid. The salt is doing the preserving. Reshape the lemon gently and place it in the jar. Press down firmly with a wooden spoon or your clean fist. The lemon should begin releasing juice immediately.

   If you hear the lemon sigh and see juice pool around it, you are pressing hard enough.
6. 6

   Layer and compress

   Continue with each lemon, pressing down firmly after adding each one. Tuck bay leaves and peppercorns between the layers as you go. By the time the jar is full, the lemons should be completely submerged in their own juice. If they are not, squeeze enough fresh Meyer lemon juice to cover them by at least half an inch. No lemon flesh should be exposed to air.

7. 7

   Seal and store

   Sprinkle another tablespoon of salt over the top. Seal the jar tightly and let it sit at room temperature, away from direct sunlight, for three to four weeks. Shake or invert the jar every day or two to redistribute the salt and juices. The lemons are ready when the rinds have softened completely and turned silky, almost translucent.

   If white sediment settles at the bottom, that is normal. It is just salt. If you see mold, remove the affected lemon and add more juice to cover the rest.
8. 8

   Use the rinds

   When you are ready to cook, remove a lemon quarter from the jar. Rinse it briefly under cool water to wash away excess salt. Scrape out and discard the soft pulp. The rind is what you want. Slice it thin or mince it fine. A little goes a long way. Return unused lemons to the jar and refrigerate. They will keep for a year, becoming more mellow and complex with time.

Chef Tips

• •Meyer lemons are in season from November through April. This is the time to make preserved lemons. If you cannot find Meyers, Eureka lemons will work, but they will be sharper and less floral.
• •The salt matters. Use kosher salt or coarse sea salt, never iodized table salt, which can make brines bitter and cloudy.
• •Do not discard the brine. It is liquid gold. Use it to season grains, braise vegetables, or add depth to a pan sauce.
• •A preserved lemon rind minced with garlic, capers, and parsley makes gremolata that transforms braised lamb or roasted fish.
• •If your market has no Meyer lemons, ask. Farmers often have them but do not display them. Building relationships with the people who grow your food opens doors.

Advance Preparation

• •Preserved lemons need 3 to 4 weeks at room temperature to cure before their first use.
• •Once opened, store in the refrigerator. The lemons keep for at least one year, improving in flavor and texture over the first six months.
• •Always use a clean utensil to retrieve lemons, and ensure remaining lemons stay submerged in brine.

Frequently Asked Questions

Nutrition Information

1 serving (about 95g)