Preserved lemons are one of the great pantry transformations: you start with something bright and fresh and end up with something deeply savory, complex, and almost umami-like. The Meyer lemon is ideal for this because its thin skin — the part you actually use — is more tender and less bitter than a standard grocery store lemon's.
Ingredients
- —8–10 Meyer lemons (plus 2–3 more for juice)
- —½ cup kosher salt or coarse sea salt
- —1 sterilized quart mason jar
- —Optional: 1 cinnamon stick, 2 bay leaves, 1 tsp whole peppercorns
The Key
"Only the rind is used in cooking — the pulp is discarded. The rind adds a salty, intensely lemony, almost fermented depth to dishes. A little goes a long way."
Method
Sterilize your jar by running it through the dishwasher or submerging it in boiling water for 10 minutes. Let it cool completely.
Wash the lemons well. Quarter each lemon from the top, cutting almost to the base but keeping the lemon intact.
Pack 1 tablespoon of salt into the cuts of each lemon, pressing the salt into the flesh.
Pack the salted lemons tightly into the jar, pressing down firmly so they release their juice. Add the optional spices if using.
Squeeze the additional lemons and pour the juice over the packed lemons until they are completely submerged. Add more salt if needed.
Seal the jar and leave at room temperature for 3–4 weeks, shaking or turning the jar daily. The lemons are ready when the rinds are soft and translucent.
Refrigerate after opening. Keeps for up to a year. To use: rinse a lemon quarter, scrape out and discard the pulp, and finely chop or slice the rind.