Bunkycooks » Preserved Meyer Lemons

Condiments, Favorites, Recipes / January 11, 2011

Preserved Meyer Lemons

I don’t have friends in high places (or maybe I do and I just don’t know about it!), but I do have friends that have Meyer Lemon trees in their backyards! We love those Meyer Lemons!

So, when my friend and fellow blogger Kim, at Rustic Garden Bistro, tweeted about giving away some of her Meyer Lemons from her very own tree, I was all over that like white on rice! (Actually, Todd and Diane have some of these trees in their backyard, too!)

There is nothing better than a gift of goodies from a friend's backyard!

This little package of sunshine could not have arrived at a better moment since we were bracing for a major snow and ice storm here in Atlanta (yes, you heard that right…Atlanta).

Nothing says warm temperatures and sunshine better than a gift box of beautiful citrus fruit…especially when they are sent from a friend!

First you blanch the Meyer Lemons and then add Kosher salt.

I was really torn trying to decide what to make with my Meyer Lemons. I wanted to make something sweet like this beautiful Meyer Lemon Almond Cake from Merry Gourmet or some lemon curd to use in a dessert, but I opted for the Preserved Meyer Lemons.

This will be the gift that keeps on giving since I will be able to use them over the next several months. I am really looking forward to using the preserved lemons in a savory dish in the next few weeks after they have had time to marinate in the salt and their own delectable juice.

It takes a good bit of salt to preserve the lemons.

Making preserved lemons is very easy. I made half of the recipe (adapted from Gourmet), so I had a few more lemons leftover from my stash from Kim!

After all, a girl needs to make just one sweet treat from her Meyer Lemons!

Cover the lemons with fresh squeezed Meyer Lemon juice. They will hold for one year.

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Preserved Meyer Lemons

Recipe courtesy of Gourmet (Recipe adapted from Paula Wolfert)
December 1999

Ingredients:

2 1/2 to 3 lb Meyer lemons (10 to 12)
2/3 cup kosher salt
1/4 cup olive oil

Directions:

You will need a 6-cup jar with tight-fitting lid (I used a pint sized jar for one half of the recipe.)

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

Cook's Note: Preserved lemons keep, chilled, up to 1 year.

Posted by Gwen on January 11, 2011

29 Comments »

29 Responses to “Preserved Meyer Lemons”

1

SMITH BITES — January 11, 2011 @ 9:28 am

I debated about the preserved lemons but Meyer Lemon Curd is something I just can’t pass up . . . neither is Limoncello . . .
- bunkycooks replied: — January 11th, 2011 @ 10:57 am
  
  Those two were on my list as well! Even my Aunts are cranking out the Limoncello in Florida…that’s next on the list and the juice can make the lemon curd! Yay!
2

Brian @ A Thought For Food — January 11, 2011 @ 10:53 am

YES!!!! I was JUST thinking about making these. A great post, my friend!
- bunkycooks replied: — January 11th, 2011 @ 10:58 am
  
  Hi Brian,
  
  Thanks! I can’t wait until they are “preserved” enough to use in a dish! It’s so easy to do this…can’t believe I haven’t done it before.
  
  Gwen
3

Kim — January 11, 2011 @ 10:57 am

Wowza, those lemons are gorgeous! Really. Did you photoshop out the dings?!
Thanks so much for giving them a good home! I need to preserve some of these babies before I give them ALL away…

Stay warm!

[K]
- bunkycooks replied: — January 11th, 2011 @ 11:00 am
  
  Hi Kim,
  
  Mr. B said he turned them just right for the photo shoot! You should definitely preserve some…I can’t wait to use these in some dishes! Besides…I saved a few for something special! Thanks again!!
  
  Gwen
4

Suzanne — January 11, 2011 @ 11:58 am

Looks absoulutly lovely, I love lemon curd too will you be making that soon? Besides chocolate, lemon is my next favorite flavor.
5

Christina @ Sweet Pea's Kitchen — January 11, 2011 @ 12:37 pm

Mmmm..I have never tried making my own preserved lemons. Sounds excellent!
6

Julie M. — January 11, 2011 @ 1:25 pm

Yum! What a great way to make use of those delicious lemons!
7

Monet — January 11, 2011 @ 1:51 pm

Isn’t this amazing? I’m due to get some of her lemons soon, and I feel so blessed. What a great way to use this gift. I’m going to try to do the same with my batch. Thank you for sharing this with me! I hope you have a wonderful afternoon.
8

Drick — January 11, 2011 @ 5:24 pm

can’t wait to see what you do with this and the extra lemons…. beautiful pictures, great lighting and great looking recipe
9

Mary — January 11, 2011 @ 7:56 pm

What a perfect way to use the excess lemons. They will indeed keep on giving through the year. Your recipe is simple and straight forward. I like that. I hope you have a wonderful weekend. Blessings…Mary
10

Conor @ HoldtheBeef — January 12, 2011 @ 2:31 am

Hey Gwen, a super belated happy new year to you! Also, thank you for reminding me that I am a TOTAL IDIOT and forgot about the amazing preserved lemons a friend gave me and I put safely away in my cupboard!!
11

JodieMo — January 12, 2011 @ 7:40 am

How awesome! They look so bright and refreshing. But of course anything looks bright and refreshing now that I have been staring at all of this stinking snow and ice for 3 days. Maybe I can trade you some Lemon Preserve for some homemade bacon.
12

blackbookkitchendiaries — January 12, 2011 @ 3:29 pm

this sounds wonderful! i am going to try this someday… i have this bookmarked. thank you for sharing this.
13

Elizabeth — January 12, 2011 @ 5:29 pm

I’ve still never tried preserved Meyer lemons. In fact, I’d never seen a fresh one until last week! They just don’t make it this far north very often I think. These do look like something that would be handy to have around the house though. I can think of lots of things to make with them…
14

Sommer@ASpicyPerspective — January 12, 2011 @ 11:28 pm

Oooo! Your friends are WAY better than friends in high places! Lucky girl.
15

denise @ quickies on the dinner table — January 13, 2011 @ 8:53 am

Ooooh! Meyer lemons!!! You lucky, lucky girl!!! Can we trade friends? I have yet to even see a Meyer lemon I would have been so torn between preserving them and turning them into curd! But, these are beautiful!!
16

Jean — January 13, 2011 @ 11:57 am

Nicely done! This has been on my to-do list for so long. My meyer lemons will be ripe for picking very soon and I can’t wait to try my hand at this. Now you’ll be able to enjoy your lemons for weeks to come!
17

Devaki @ weavethousandflavors — January 13, 2011 @ 4:55 pm

This is one of those true as gold posts Gwen. I am keeping this one beccasue every self respective cook is going to need this sooner or later. Your pics and gleaming Darling and such a great post!

chow! Devaki@weavethousandflavors
18

JulieD — January 13, 2011 @ 5:31 pm

They look so beautiful!
19

Jamie — January 17, 2011 @ 3:09 am

I have never had a Meyer lemon so I can’t really say one way or the other if I am floored by them or not. But I am a lemon fan! Living in France we can buy preserved lemons at every market and we do! My husband uses them in preserved lemon and olive tagines and I’ve made a chicken recipe with them. They are brilliant to have around!
20

Dakota — January 25, 2011 @ 2:46 pm

Honestly, this is the first time I’ve heard of preserved lemons, but they look so pretty in the jar!
21

Bunkycooks » Meyer Lemon Drop Martini — February 14, 2011 @ 5:12 pm

[...] one thing that brightened up my time in captivity snowy days was my delivery of Meyer Lemons fresh from sunny Southern [...]
22

Making Lemon Curd |You Made That? — April 2, 2011 @ 11:08 pm

[...] how to make the curd. I used a fellow blog friend Smithbites recipe for my curd. My friend at Bunkycooks teaches a great way to preserve lemons as well as this other great tutorial I found at Bake [...]
23

Madonna — January 1, 2012 @ 6:22 pm

My neighbor just gave me a large bag of lemons. I am sure they are not Meyer, but seem to be Eureka and Lisbon lemons. She said the tree is so heavy the limbs are breaking, would I please take them off her hands. Can I make preserved lemons with these lemons? The thickness of the skin is definitely thicker than the Meyer. I would like to try, but I am not sure what to do with them after they are preserved. I have already made curd and with some I will squeeze into ice trays and freeze for later use, but I am really interested in preserving. Your thoughts please.

And this morning another neighbor left two large rosemary bushes at my back patio. And I thought Christmas was over. I am so excited.
- Gwen replied: — January 2nd, 2012 @ 8:45 am
  
  Hi,
  
  You can use regular lemons for preserving. Meyer Lemons are favorites to preserve because of their great flavor and the fact that they are not available all year long. I would be sure to scrub the skins well, if they are not organic, before preserving them.
  
  Preserved lemons are great in a number of dishes and are found quite a bit in Mediterranean cooking. I have one recipe using preserved Meyer Lemons on my site. You could try that with your regular lemons once they have been preserved. http://www.bunkycooks.com/2011/02/chicken-tagine-with-green-olives-and-preserved-lemon/. You might have to adjust the seasonings a bit since Meyer Lemons are not quite as tart.
  
  If you do a search for “recipes using preserved lemons” there is quite a list on Google.
  
  I hope that helps! Happy New Year!
  
  Gwen
24

Carolyn Binder — January 8, 2012 @ 2:10 pm

I’ve been looking for this recipe for awhile. Meyer lemons going on the stove right now. I’m obsessed with them, too.
25

Sue W — September 8, 2012 @ 9:15 pm

Smoked oysters and a thin slice of a Meyer lemon on top of a Ritz cracker……..out of this world!