Recipe: Preserved Meyer Lemons

One of our favorite ways to extend Meyer lemon season is to preserve them! When you have these ready to go, you’ll find so many uses for them. Add them to salads, stews, dips, fish dishes, pastas, roasted veggies…we could go on and on. These really have become a pantry staple for us. See the recipe below as well as a how-to video, or you can find it in our ‘Recipe‘ section!

4-6 whole Meyer lemons

1 ½ cups Meyer lemon juice (about 8-12 Lemons)

½ cup Kosher salt

1. Rinse and scrub clean the Meyer lemons. 

2. Cut 4-6 lemons lengthwise but stopping ½ inch before the end keeping the lemon intact. You will need enough cut lemons to fill a 1 quart canning jar.

3. Generously rub and pack salt into the flesh of the lemons.

4. Place coated lemons in a jar and cover with the Meyer lemon juice. Seal and refrigerate. 

5. Shake once a day for 1 week to agitate the lemons in the juice mixture. 

6. Refrigerate for about 4-6 weeks until lemons have softened and are glossy. Keep refrigerated for up to 6 months.

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