Every spring, I am excited to see Meyer lemons come back to our stores. These milder lemons have a bright yellow-orange skin and are more fragrant and are less acidic than the common Eureka lemon found in the US. This excitement ends with a purchase of a bag full of these beauties and some work ahead in the kitchen.
If you have never had preserved lemon, you must try! Where you can buy some really great jarred products, making your own is simple and using a Meyer lemon adds a layer of fragrance and flavor that the Eureka lemon can’t offer.
Before I make this year’s preserved lemons, I always take the remaining lemons hiding in their mason jar from the prior year and convert them to a preserved lemon paste. Simply remove the pulp from the remaining lemons and wash them thoroughly. Then, process them in a small food processor. Store this paste in your fridge. I don’t have any suggestions for how long you can store it as it’s never long before the paste is gone at my house!
Ready to make your own preserved lemons? Here’s the recipe:
Preserved Meyer Lemons
This recipe takes some time as the preserving process for lemons can take a few weeks. Be patient and the wait is worth it!
Ingredients
5 Meyer lemons, plus extra for juicing if necessary
12 black peppercorns
3 bay leaves
sea salt
Directions
- Wash and sanitize a quart-sized mason jar.
- Place peppercorns in jar.
- Slice each lemon into quarters leaving on end of the lemon in tact. Sprinkle 1 to 2 tsp of sea salt inside each lemon. Press lemons firmly into the jar, squeezing out as much liquid from each lemon as possible. If lemons are not fully submersed in juice, squeeze additional Meyer lemons in until all lemons are covered. Nestle bay leaves against sides of mason jar.
- Add a mason jar weight, if you have one, to ensure lemons stay below the surface of the lemon juice.
- Cover mason jar and store in a cool, dry, and dark place for 1 to 2 weeks. Then, store in refrigerator for up to one year. To use in cooking, remove desired amount of lemon, remove pulp and rinse peel thoroughly. Peel can be sliced, chopped, or used whole in dishes to add a briny, citrusy depth of flavor. A little goes a long way!
Notes
- It is important that lemons are submerged completely in order to keep for up to one year. If you notice off smells, mold, or other signs of spoilage please do not consume and discard.
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