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5.0 from 3 votes

Preserved Meyer Lemons

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
15 mins
Servings: 6 lemons
Course: Dinner

Ingredients

  • 3 to 4 Meyer lemons washed
  • 1/4 cup fine-grain sea salt
  • 8 to 10 coriander seeds
  • 2 bay leaves
  • 1 cinnamon stick

Instructions

    Cup of Yum
  1. Begin by scrubbing the Meyer lemons clean and drying them thoroughly. To your glass jars (you may need a few depending on how big your lemons are), divide the coriander seeds, bay leaves and cinnamon sticks amongst them.
  2. Using a knife, quarter a lemon at the top, stopping from about 1/2 inch from the bottom of the lemon; be sure to stop before you cut all the way through--the lemons should still be intact! Slice an X in the remaining lemons.
  3. Over a small bowl, pour about a tablespoon of salt on the exposed flesh and rub a bit on the outside skin, too. Reshape the lemon and transfer it to a clean glass jar. Repeat with the remaining lemons. Any extra salt you may have, divide amongst the jars.
  4. Also, don't be shy to pack the lemons in there, which will release some of their juices--this is good! Keep the jars in a warm place, giving them a good shake every few days, for about 30 days. You might be wondering what you can do with your preserved lemons; well, I'll be showing you that in 30 days!

Notes

  • Just a heads up: I recommend using organic Meyer lemons since the rind will be consumed.