Preserved Meyer Lemons
Preserving Meyer lemons is a matter of drawing out their juices with salt until the rinds soften into a translucent, jammy state. By packing the fruit tightly in a jar, you create a self-brining environment that intensifies the floral scent of the lemon while stripping away the harsh bitterness of the pith.
Wait for the color shift.
Your lemons are ready when the skins have softened to the point that they yield entirely under the pressure of a thumb and the liquid has become syrupy.
- 1-quart wide-mouth glass jar with a tight-fitting lid
- sharp chef's knife
- sterilized tongs
What goes in.
- 8-10Meyer lemons, washed and scrubbed
- 1/2 cupcoarse sea salt
- 2fresh bay leaves
- 4black peppercorns
Quartering without severing
Cut the lemons from the stem end down to three-quarters of the way through, leaving the base intact. This allows the fruit to fan out and hold the salt in the center, acting as a reservoir for the brine.
The method.
Prepare the jars and salt
Spread a generous tablespoon of salt across the bottom of the clean jar.
Salt the lemons
Quarter each lemon, pry it open slightly, and pack a tablespoon of salt into the center. Place the salted lemon into the jar, pressing down firmly to release its juice.
Layering
Continue adding lemons, pressing down hard after each one until the juice rises to cover the fruit. If the juice does not cover the lemons, add the juice of extra fresh lemons until fully submerged.
Seal and store
Tuck the bay leaves and peppercorns into the sides of the jar. Close the lid and store in a cool, dark cupboard, shaking the jar daily for the first week to distribute the salt.
Other turns to take.
Spiced Preservation
Add a cinnamon stick, a star anise, or a teaspoon of coriander seeds to the jar for an aromatic edge.
When it doesn't go to plan.
Always use a clean spoon or tongs to remove lemons from the jar to prevent spoilage.
If the liquid level drops below the lemons, top it off with fresh lemon juice to keep the fruit submerged.
Discard the fibrous flesh if you find the texture unpleasant; the rind is where the primary intensity lives.
The ones that keep coming up.
Can I use standard lemons instead of Meyer?
You can, but Meyer lemons have thinner rinds and less acidity, resulting in a more mellow, floral finish that standard lemons cannot replicate.
What should I do with the salt-brine left in the jar?
The brine is packed with flavor. Use it sparingly in salad dressings, marinades, or to finish a pan-seared piece of fish.
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