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.
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.