When life gives me lemons, I preserve them! I recently received a box of Meyer lemons as a gift and was excited about the possibilities – cakes, pies, tarts, marmalade – this was definitely the perfect gift for me! Meyer lemons are plump, smooth-skinned, sweeter than other lemons and have an aroma that has hints of honey and thyme.
Since I haven’t worked with Meyer lemons before, I wanted to make sure I used them to their full potential. I decided to make several treats and will be posting two (maybe three) of them over the next week. First up – Preserved Meyer Lemons. The rind of preserved Meyer lemons can be used in soups, stews or salads and the pulp can be used in anything that will benefit from a little lemon juice and salt.
Chilled, these preserved lemons keep for up to 1 year.
Makes 48 pieces
Ingredients
- 10 t0 12 Meyer lemons
- 2/3 cup coarse salt
- 1/4 cup olive oil
Directions
Blanch 6 lemons in boiling water for 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 a jar. I used a 6-cup jar with a tight fitting lid.
Squeeze enough juice from the remaining lemons to measure 1 cup. Add enough juice to completely cover the lemons and cover the jar with the lid. Let stand at room temperature, shaking gently once a day for 5 days. Add oil and chill.
original recipe found here







I’ve been meaning to try making preserved lemons for some time, and meyer lemons sound even more delicious! Thanks for sharing the method.
Cheers!
Kristy
(formerly with Refrigerator Soup)
My mom make this too with lemon. I still have it in the fridge. Love to make iced cold drinks with it.
Looks interesting. I’ve never seen lemons with salt but why not, acid and salt could go together.
This is the very same recipe I have been using for quite a few years now. Got it from recipezaar.
I find the longer it sits the better it gets.
mhmmm…what a great idea!
I love love your site. I can’t wait to try this!!! I love lemon.
Thank you – let me know how it turns out!