Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (2024)

Winter is spilling over into its sixth month, bringing snow and freezing temperatures once again to our northern city.

At dinner yesterday I tried to look on the bright side: “At least we don’t have to mow the lawn”, then slumped back into my chair, sighing over the elusive spring and her warm winds.

Last month I collected myself and resolutely embraced winter salads, but early March found me longing for fruit other than lackluster apples.

Spurred on by fellow home preserving enthusiasts, Marisa and Autumn, I treated myself to a box of Meyer lemons from Lemon Ladies Orchard in California.

In record time the lemons arrived in good shape, and opening the box was better than unwrapping a Christmas present. The sweet smell perfumed my kitchen instantly and almost as quickly, my head began to swirl with ideas.

I was smitten.This small shipment was just the inspiration I needed in the kitchen and the prefect antidote to winter blahs.

I set aside most of the Meyer lemons for preserving, but zested a few into madeleines for breakfast, and roasted a couple others with potatoes. I had grand ideas for cheesecake and custards, but alas, my stocks dwindled quickly.

Five ideas for preserving Meyer lemons

On Friday I baked my Meyer Lemon Bundt Cakeand on Saturday, after a pancake breakfast, I started on my preserving projects.

Here’s a look at the results which hopefully provide inspiration for your own lemon party. Maybe it can take your mind off of Spring, and her delayed arrival.

These ideas and recipes can work with regular lemons as well, so don’t be stalled if you can’t find Meyer lemons in your area.

Meyer Lemon Marmalade

It’s been two whole years since I’ve made a batch of marmalade. What-the-what? That’s just crazy. As this was spread on toast and enjoyed loooong ago, I was the most excited about revisiting marmalade, and chopped my lemons with gusto.

I followed Marisa’s Meyer Lemon Marmalade recipe in her cookbook Food in JarsFive ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (6), and as per usual, the results were perfect: a thick, pretty golden spread that is bursting with flavor and full of deliciously chewy, candied lemon rind.

If you don’t yet own the Food in Jars cookbook but want to make Meyer lemon marmalade, Marisa says you can follow this recipe, just swap in Meyer lemons for the blood oranges. Strawberry Meyer Lemon Marmalade is another great alternative if you are a fan of mixed fruit spreads.

Meyer Lemon Sugar

I’ll be rationing out this perfumed Meyer lemon-scented sugar in the weeks to come, sprinkling it over yogurt, poached fruit, and pancakes, as well as baking it into delicate cakes and soft shortbread cookies. It’s so simple to make, I’m considering gifting jars of it to Noah’s school teachers come June and school end.

I used about 1 cup of sugar per lemon, zesting the citrus right into the bowl of sugar. The lemons are small though, so depending on the size of your lemons, you could probably have more of a 1.5 cups of sugar/zest of lemon ratio.

To finish the sugar, massage the zest and the sugar together until combined, then spread it on a parchment paper-lined baking sheet. Place in a very slow (150F) oven for about 10 minutes or until the zest has dried. Cool, then crumble the lemon sugar in your hands until it is free of lumps. Transfer to an airtight jar and store at room temperature.

Meyer Lemon Infused Vodka

Right now, this is just a quick infusion of three Meyer lemons, quartered, and covered in about a cup of vodka. I’ll let it sit for a month or so, then perhaps add sugar, or maybe try this limoncello recipe. Anyway, I’ve got time to decide. This project can only result in something good!

Salt-Preserved Meyer Lemons

Preserved lemons are a wonderful way to insert a small burst of flavor into pastas, salads, fish plates and appetizers. Marisa recently shared a recipe for Spiced Preserved Lemons, which is simple and uses the whole lemon, but I like to juice a few lemons, add that to the salt to make a sort of slurry, then pack the lemons in it. Both methods yield good results.

I haven’t made preserved lemons in years, so I’m looking forward to cooking with these in a few months.

READ: How to use preserved lemons in cooking and baking – A recipe round-up.

Meyer Lemon Finishing Salt

Next to my precious marmalade, I was the most tickled about my small batch of lemon salt for finishing dishes like whole roast fish and salads, garnishing grilled foods, or just simply sprinkling on popcorn. It’s fast to make and absolutely wonderful to have on hand; I’m including the recipe in hopes that you give it a try.

Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (12)

Meyer Lemon Finishing Salt

The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.

5 from 11 votes

Print Pin Rate

Course: Condiments

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Calories: 1kcal

Author: Marisa

Ingredients

  • 1/2 cup sea salt I used gray
  • 2 small Meyer lemons scrubbed

Instructions

  • Preheat the oven to 150F.

  • Line a baking sheet with parchment paper and measure salt into the middle of the paper.

  • Zest the lemons directly onto the salt, then rub the zest into the salt with your finger tips.

  • Spread the salt evenly around the pan and place in the oven.

  • Bake for about 15 minutes until the salt feels dry and the zest looks dehydrated.

  • Remove pan from oven and let cool completely. Break apart any chunks with your fingers, then transfer to a jar and seal

Nutrition

Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Sodium: 56587mg | Sugar: 1g | Vitamin C: 1.1mg | Calcium: 35mg | Iron: 0.5mg

BONUS! Make and freeze Meyer Lemon Curd

Yes you can freeze lemon curd – any citrus curd, actually. I use this recipe for Orange Curd, and swap in any fresh citrus juice I have. It works for grapefruit, lemons, Clementines…all citrus.

Citrus curd is so delicious for tarts and pavlova, English trifle and Eton mess.

How do you like to use lemons and other winter citrus?

Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (2024)

FAQs

Do you wash the salt off preserved lemons? ›

You can always add more chopped preserved lemon peel when serving. For even more control, rinse the preserved lemons with cold running water to tame their salinity.

What is so special about Meyer lemons? ›

The differences are very distinct, especially when you see both varieties side by side. Taste – While they're moderately acidic, Meyer lemons don't have the same tang as regular lemons. Instead, they're much sweeter — so much so that some people enjoy adding the raw segments to their salads or desserts.

Do preserved lemons need to be refrigerated? ›

I like to quarter my lemons all the way through, for ease of use, but the authentic Moroccan method is to partially quarter them. If you need to add more juice to the jar, always use freshly squeezed juice. There's no need to refrigerate after opening. Preserved lemons will last for up to 1 year.

How long do salted preserved lemons last? ›

Once opened, a jar of preserved lemons will keep (if stored correctly in the refrigerator) up to a year. Unlike other fermented foods like kimchi or other pickles, preserved lemons aren't meant to be eaten alone. Instead they are used to season dishes, where they deliver a layered dose of salt, acid, and umami.

Do preserved lemons need to be covered in liquid? ›

Transfer entire contents of bowl to a sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.

What is the best way to store Meyer lemons? ›

Use the crisper section of your refrigerator

According to LaMarita, refrigeration is key for keeping your lemons fresh for a long time. "I store my lemons free-standing in the crisper drawer," he explains. "They can easily last a month or more there."

Why is Meyer lemon so expensive? ›

Meyer lemons are available in stores between December and May. Their limited season and fragile skin (which makes them more difficult to ship) naturally make them more expensive and harder to get your hands on than regular lemons. Though the season may be short, you can easily extend it with the help of your freezer.

Do Meyer lemons have more sugar than regular lemons? ›

They can be used in place of regular lemons in many recipes, but keep in mind that they contain more sugar and less acid, and thus have a softer flavor than their famously sour siblings.

How to tell when preserved lemons are ready? ›

After a few days put the jar of lemons in the refrigerator for at least 3 weeks, until the rinds of the lemons soften. Turn the jar upside down occasionally while storing in the refrigerator. Use the preserved lemons: To use preserved lemons in cooking, remove one from the jar and rinse it to remove the salt.

Do you need to burp preserved lemons? ›

Twist the lid open just enough so that any gas that may be building up is released. My last couple batches of preserved citrus were really active so I burped the jars a couple of times a day. That said, I've had batches that were pretty chill so don't fret if your jar only has a little bit of activity.

Can you use the brine from preserved lemons? ›

Preserved lemons taste delicious in hummus, pesto, salsa and even guacamole. Be sure to taste as you go when adding this pungent ingredient! Either add the brine in place of some of the fresh lemon juice called for in the recipe or whir in the rind and pulp.

How do you eat salt preserved lemons? ›

Pop them whole into stews; add thin-sliced slivers into drinks; or mince them up for earthier pasta sauces. Before use, rinse to tame the saltiness and be sure to discard the seeds; because of the fermentation process, the rind and pith are fine to consume and will taste the same as the flesh.

How do you use salt preserved limes? ›

Chopped preserved limes can also be a nice garnish for grilled meats like lamb, mixed with herbs and oil, similar to a chimichurri sauce. Grilled seafood wouldn't hate getting a bit of that action, too. Anything that could use a subtle, citrusy, salty flavor will work well with preserved limes.

How do you use dried preserved lemons? ›

Preserved lemons come to us from the Mediterranean and go beautifully with any classic Mediterranean dishes such tagine, cous cous, grilled seafood and chicken but they work anywhere you might add lemon. I love preserved lemons in salads, especially green salads or in grain salads.

References

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