Meyer lemons are like a combo between oranges and lemons. They have a sweet yet tangy flavor, making them a perfect candidate for preserving, which is surprisingly easy to do at home. The peel is soft and most of it is usable, unlike lemons where when you hit the pith it is bitter and unpleasant.
How to Make Preserved Meyer Lemons [Vegan]
- 1 quart-sized mason jar
- 5 Meyer lemons
- 5 tablespoons kosher salt
- Wash the lemons. Cut the very tip off each end, but don’t cut into the lemon.
- Cut in half almost to the end of the lemon, then turn it and cut it again, almost to the other end. You are essentially quartering the lemon but keeping it intact at the root end.
- Pack a tablespoon of kosher salt into the lemon. Try to hold the lemon together as you pour the salt inside.
- Drop the lemons into the jar and pick up any extra salt and place it in the jar. Gently press down on the lemons so the juices start to flow. A wooden spoon is a good choice.
- Then, cover the jar and leave it on the counter. After a few days, turn the jar upside down. After another few days, turn the jar again. Keep doing that as the juices flow out of the lemons. They will start to shrink down into the jar and the juice will look thick and glossy.
- One month later, you have preserved lemons. The peels should be glossy and bright.