Preserved Meyer Lemons
Preserved Meyer Lemons
From The New American Olive Oil: Profiles of Artisan Producers and 75 Recipes by Fran Gage
Makes 1 pint
This recipe is also great with Eureka lemons, the variety most commonly stocked in stores.
About 2 pounds Meyer lemons
1/4 cup (2 ounces) fine sea salt
1 bay leaf
1. Cut 3 lemons (or enough to make about 9 ounces) into quarters. Remove any visible seeds. Put them in a bowl and toss with the salt.
2. Put the bay leaf in the bottom of a clean pint jar. Tightly pack the lemon quarters in the jar. Add any salt remaining in the bowl.
3. Juice about a pound of the remaining lemons. Pour the juice over the lemons in the jar, making sure that all are covered. Juice more of the remaining lemons if needed. Press a round of parchment paper on top of the lemons to keep them submerged. Affix a lid and refrigerate for 1 month before using. The lemons will keep for several months in the refrigerator.
About the Author
Fran Gage
Fran Gage owned Fran Gage Patisserie Française in San Francisco for ten years. She now writes about food for Saveur, The San Francisco Chronicle, Fine Cooking, and other publications. Her books include Chocolate Obsession and Bread and Chocolate: My Food Life in and Around San Francisco. She lives with her husband in San Francisco.
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