Preserved Meyer Lemons

Preserved Meyer Lemons
Preserved Meyer Lemons
Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 48 pieces
African Moroccan Citrus Fruit Vegetarian Lemon Winter Chill Gourmet
  • 1/4 cup olive oil

Preparation 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. Cooks' note:• Preserved lemons keep, chilled, up to 1 year.

Preparation 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. Cooks' note:• Preserved lemons keep, chilled, up to 1 year.

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