Preserved Meyer Lemons
There’s nothing that compares to the taste of a Meyer lemon. It’s sweet but still tart, floral aroma (and taste) make this sunny yellow fruit unlike any citrus you’ve tried. These magical mounds are highly seasonal, so we are sharing this preservation method to ensure you’ll enjoy the unique taste of Meyer lemon throughout the year! They are so pretty and highly coveted, bring a jar to thank your host/ess at the next dinner party you attend!
Super versatile, we love using these preserves in a number of dishes and cocktails (see cook’s notes) that need a little something extra. Enjoy!
Adapted from The River Cottage Preserves Handbook by Pam Corbin
Takes: 15-20 minutes
Makes Four Half-pint jars
2 1/4 pounds small, ripe Meyer lemons
1 tbsp black peppercorns
3-4 bay leaves
1 tsp juniper berries
1/2 tsp crushed Desert Provisions Wild Chiltepins (optional)
Wash lemons in cold water and pat dry. Remove any leaves and stems. Set approximately 4 lemons aside. Juice these lemons in a glass measuring cup and set aside.
Partially quarter the remaining lemons lengthwise by making two deep cuts right through the fruit, keeping them intact at one end. Rub a good teaspoonful+ of Sonoran Sea Salt into the cut surfaces of each lemon. Pack the fruit into sterilized wide-necked glass jars. Feel free to use half a lemon too to fill up the jar completely and utilize all the space. We like to use half pint or full pint jars. Approximately one medium-sized lemon plus half of another will fit into a half pint jar and at least two (sometimes more) will fit into a full pint jar. Pack the lemons in tightly. Add 2-3 peppercorns, 1 bay leaf, and 1-2 juniper berries per jar as you go. (Add 2-3 Wild Chiltepins too, if using).
Using the reserved Meyer lemon juice, pour over the salted lemons. The lemons must be completely covered. Use a sterilized chopstick to get air bubbles out and to fully submerge the lemons. Pack them in tightly and leave about one-fourth in headspace. You can top off the jars with a little water if necessary. Seal with a vinegar-proof lid. Leave for at least 1 month to allow lemon rinds to soften before opening.
To use, remove a lemon from the jar. For less salty applications, rinse the lemon so it’s less salty or use it as is for extra saltiness deliciousness. Scoop out and save the flesh to puree for use in dressings, and use the salted rind whole, chopped or sliced. Make sure the lemons in the jar remain covered with liquids and, once opened, keep the jar in the fridge. Use within one year.
Cook's notes: Make sure you’re up to speed on safe preservation methods. You can read more about how to prep here. These preserved Meyer lemons do not require a water bath. The acid from the citrus and salt naturally preserves them for about a year or so.
Enjoy these preserves in salads, yogurt sauces, dips, lentil soup, and stews. Or, stuff some of the chopped rind into Whole Grilled Trout and grill. Meyer lemon pulp also whisks perfectly into a vinaigrette.
