Preserved Meyer Lemons

Recipe Courtesy of Estate Chef Tod Kawachi


8-10 ea Meyer Lemons

1 C Kosher Salt


With the palm of your hand, gently roll the lemons on their side on a counter back and forth for 5 seconds to soften the juice membranes. Trim both ends off the lemons. From the top make two downward lengthwise cuts creating quarters but leave the bottom end still connected intact. Gently open the wedge sections and sprinkle generously with the salt. Pack these into a clean glass jar, pressing in tightly to push the lemon juice out.

Layer a bit of salt between each lemon and press all of the lemons in, top with the remaining salt and more lemon juice enough to come to the top level. Cover tightly with a lid and leave out at room temperature for 3-4 days while daily flipping the jar upside down to make sure the lemons are covered with the salt and juice. Transfer to refrigerator and allow to age and soften for at least 3 months.

*Spices Herbs optional: bay leaf, peppercorns, clove, and cinnamon stick.  If adding in, scatter herbs and spices into the layering step.

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