Preserved Meyer Lemons Recipe

Preserved Meyer Lemons Recipe

  • 2 1/2 to 3 pounds Meyer lemons (10 to 12)
  • 2/3 cup coarse salt
  • 1/4 cup olive oil
  • Special equipment: 6-cup jar with tight-fitting lid
  1. 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.
  2. 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.
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