I used up the last of the Meyer lemon bounty by cutting the lemons almost all the way through into quarters, packing them with Kosher Salt, and stuffing them into jars with lemon juice to cover. These will stay on a shelf for four weeks. I’ll turn them every day. After this, the lemons can be used whole after rinsing the salt off. The rind becomes soft, especially since Meyers have thin skins.
- Preserved Lemons (Fine Cooking #53, November 2002, p. 34)
So cool that you are doing this!! I’ve never tasted a preserved lemon, but I have always wanted to try it. Yours look pretty!
I’ve had them before, but not my own. I imagine them being especially delicious because they’re Meyers! This is really, really easy to do. Took all of about 20 minutes for three jars.