Preserved Meyer Lemons

1. 1

   Blanch 6 Meyer lemons in boiling water 5 minutes.

2. 2

   When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).

3. 3

   Squeeze enough juice from remaining lemons to measure 1 cup.

4. 4

   Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

5. 5

   Cooks' note:

6. 6

   Preserved lemons keep, chilled, up to 1 year.

* Per serving · 4 servings · Values may vary.

No additional tips available.