Preserved Meyer Lemons

I don’t have friends in high places (or maybe I do and I just don’t know about it!), but I do have friends that have Meyer Lemon trees in their backyards!  We love those Meyer Lemons! 🙂

So, when my friend and fellow blogger Kim, at Rustic Garden Bistro, tweeted about giving away some of her Meyer Lemons from her very own tree, I was all over that like white on rice!  (Actually, Todd and Diane have some of these trees in their backyard, too!)

There is nothing better than a gift of goodies from a friend’s backyard!

This little package of sunshine could not have arrived at a better moment since we were bracing for a major snow and ice storm here in Atlanta (yes, you heard that right…Atlanta).

Nothing says warm temperatures and sunshine better than a gift box of beautiful citrus fruit…especially when they are sent from a friend!

First you blanch the Meyer Lemons and then add Kosher salt.

I was really torn trying to decide what to make with my Meyer Lemons.  I wanted to make something sweet like this beautiful Meyer Lemon Almond Cake from Merry Gourmet or some lemon curd to use in a dessert, but I opted for the Preserved Meyer Lemons.

This will be the gift that keeps on giving since I will be able to use them over the next several months.  I am really looking forward to using the preserved lemons in a savory dish in the next few weeks after they have had time to marinate in the salt and their own delectable juice.

It takes a good bit of salt to preserve the lemons.

Making preserved lemons is very easy.  I made half of the recipe (adapted from Gourmet), so I had a few more lemons leftover from my stash from Kim!

After all, a girl needs to make just one sweet treat from her Meyer Lemons!  🙂

Cover the lemons with fresh squeezed Meyer Lemon juice. They will hold for one year.

Print Recipe

Preserved Meyer Lemons

Recipe courtesy of Gourmet (Recipe adapted from Paula Wolfert)
December 1999

Ingredients:

2 1/2 to 3 lb Meyer lemons (10 to 12)
2/3 cup kosher salt
1/4 cup olive oil

Directions:

You will need a 6-cup jar with tight-fitting lid (I used a pint sized jar for one half of the recipe.)

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

Cook's Note: Preserved lemons keep, chilled, up to 1 year.