• Preserved Meyer Lemons Recipe

    Preserved Meyer Lemons | stupideasypaleo.com

    I’ll be honest…when I was photographing these Preserved Meyer Lemons, I just couldn’t help but feel happy! The season for Meyer lemons is here, and what better way to celebrate this delicious seasonal produce than to make preserved Meyer lemons.

    What’s a Meyer Lemon?

    It’s a variety of lemon that’s a bit more mild and less acidic than its famous yellow counterpart. The scent is almost a bit pine-y, and they taste a bit sweeter than regular lemons. Many people actually describe them as a hybrid between an orange and a lemon, and you’ll find them in season between December and April, so it’s best to pick them up when you see them in the market.

    This method of preserving is really quite simple: Combine sea salt and the juice of the lemons (along with the entire lemon flesh), let it sit at room temperature for a couple of weeks while it all ferments and then refrigerate for a condiment that can be use in myriad ways.

    There are several ways to cut the lemons, depending on which recipe you look at but I like this one because the pieces are small, and it’s easy to grab just one if you need a small amount.

    Preserved Meyer Lemons | stupideasypaleo.com

    How Can You Use Preserved Meyer Lemons?

    Preserved lemons feature predominantly in North African cuisine, their rinds chopped up and added to dishes to add a punch of flavor. Once the Meyer lemons are preserved, you remove a piece from the jar, rinse the extra salt away and slice or chop the rind. You can use the flesh, too or just toss it. Add them to sauteed greens or cauliflower rice, toss into fresh salads, make a lemon butter sauce or throw into a crock pot chicken dish. Any way you can think of using lemons to add brightness to a recipe, you can substitute preserved Meyer lemons instead.

    Preserved Meyer Lemons | stupideasypaleo.com

    Preserved Meyer Lemons Recipe

    Preparation 2017-03-31T00:00:00+00:00
    Cook Time 2017-03-31T00:00:00+00:00
    Serves 1 quart (32 ounces)     adjust servings

    Ingredients

    • 8–10 Meyer lemons
    • 4–5 Tablespoons coarse sea salt
    • 1 quart (32 ounce) wide-mouth Mason jar

    Instructions

    1. Wash the lemons and cut them into quarters.
    2. Squeeze the juice of 6 quarters into the jar and pack the slices somewhat tightly into the bottom of the jar. Sprinkle with 1 Tablespoon of sea salt.
    3. Repeat with layers of lemons and salt until you reach the top of the jar. If the liquid doesn’t cover the lemons, squeeze a bit more juice into the jar.
    4. Put the cap on and invert the jar a couple times to distribute the salt.
    5. Put the jar in a dark place like a cupboard or pantry and let the lemons ferment for 2–3 weeks. Every few days, invert the jar a couple times and open the lid to release any pressure.
    6. After 2–3 weeks, refrigerate the preserved Meyer lemons for up to a year.

    by

    Preserved Meyer Lemons Recipe
    Serves: 1 quart (32 ounces)
    Ingredients
    • 8–10 Meyer lemons
    • 4–5 Tablespoons coarse sea salt
    • 1 quart (32 ounce) wide-mouth Mason jar
    Instructions
    1. Wash the lemons and cut them into quarters.
    2. Squeeze the juice of 6 quarters into the jar and pack the slices somewhat tightly into the bottom of the jar. Sprinkle with 1 Tablespoon of sea salt.
    3. Repeat with layers of lemons and salt until you reach the top of the jar. If the liquid doesn’t cover the lemons, squeeze a bit more juice into the jar.
    4. Put the cap on and invert the jar a couple times to distribute the salt.
    5. Put the jar in a dark place like a cupboard or pantry and let the lemons ferment for 2–3 weeks. Every few days, invert the jar a couple times and open the lid to release any pressure.
    6. After 2–3 weeks, refrigerate the preserved Meyer lemons for up to a year.

    Preserved Meyer Lemons | stupideasypaleo.com

    Preserved Meyer Lemons | stupideasypaleo.com

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    Preserved Meyer Lemons | stupideasypaleo.com

    Have you ever tried Meyer lemons? What’d you think? Let me know in the comments below!

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    19 thoughts on “Preserved Meyer Lemons Recipe

    1. never done this before, girl! but i am so excited 😀 since making my own sauerkraut and pickles earlier this year, I wanted to can some more stuff, but never thought to do this. i’ve heard of them before, but haven’t tried them! i can’t wait 😀 i would love to search for some recipes for sauces using them! the ways you described to use them sound great!

    2. My mom just sent me a box of Meyer lemons from her yard and I cannot wait to make this with her lemons. Her tree is so fruitful that she often can’t keep up with the lemon tree’s output so she ships them to me (in Chicago) and to my friends across the country! Can you recommend ways to use the preserved lemons, specifically (recipes or serving suggestions)? This recipe intrigues me but I would definitely love to get ideas on how to use preserved lemons in recipes. Thanks for sharing!

    3. I love Meyer Lemons & have a tree that is packed right now. I use my lemons in everything I can, but have never done this. Thanks for sharing, will have to do this tomorrow!

    4. Another wonderful recipe! I am trying fermented foods recently and I am going to try this one for sure. What if I don’t have enough lemon juice to completely cover the lemons? Should I add filtered water to completely submerge any remaining rinds?

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