Milder and with a thinner skin than regular lemons, preserved lemons work equally well in main dishes, cocktails, and desserts.
Makes 1 Quart
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- 7 Meyer lemons*
- ¾ cup kosher salt
- 3 tablespoons olive oil
- Using a brush, scrub lemons to remove as much waxy coating as possible. Cut lemons in half lengthwise, and cut a slit lengthwise in each lemon half from stem to blossom end through the skin side, taking care not to cut all the way through the ends. Squeeze the juice from each lemon into a small bowl, and remove all seeds.
- Pour 2 tablespoons salt into a sterilized quart jar. Rub 1½ teaspoons salt per lemon half into 12 of the 14 lemon halves, and pack tightly into the prepared jar. Discard remaining 2 lemon halves, or reserve for another use. Pour remaining ¼ cup salt over lemons, and pour reserved juice over lemons. Close jar with a nonreactive lid.
- Leave at room temperature for 5 days, shaking jar each day. If lemons are not fully submerged in juice, add additional lemon juice to cover. After 5 days, add oil, and shake to combine. Store in refrigerator for 3 weeks before using. Lemons may be stored in refrigerator for up to 1 year.
- *When possible, buy unwaxed lemons for this recipe.
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