Savoring the Season: Preserved Meyer Lemons

It’s That Time of Year!  If you have been following my blog you already understand the excitement when the Meyer Lemons on my backyard tree are ready to harvest.

Meyer lemons are the sweethearts of the citrus kingdom.  A mature tree can produce hundreds of lemons in one season. What do you do with a few hundred lemons?  You share, bake, freeze, make cocktails and finally, you preserve them.

Preserving Meyer Lemons (or any lemon variety) is simple. There are only two ingredients Lemons and Salt. The only hard part is waiting 4 weeks for them to be ready to use.  Preserved lemons are excellent in soups, stews and salads. Your preserved lemons will last up to a year in your refrigerator once they are ready to use.

Preserved Meyer Lemons
Makes 1 Quart
Recipe Adapted from Fine Cooking

6-8 large organic Meyer lemons (Any variety of lemons will work)
1/2 cup kosher salt
Sterlize a quart size canning jar  in boiling water or run it through the dishwasher to sterilize.
Cut 6 of the lemons lengthwise into 6 wedges each and remove the seeds.  Put about 2 Tbs. of salt in the jar and put 6 wedges on top.  Press down on the wedges with a muddler or the handle of a wooden spoon to partially juice and compact them.  Repeat in layers with remaining lemon wedges and salt.  Squeeze enough juice from the remaining lemons to cover the lemons in the jar.  Close the jar with the lid.
Keep at room temperature for 4 weeks, inverting the jar about once a day to mix the salt and juice, and adding more fresh lemon juice as necessary to keep lemons covered.  After 4 weeks, they’re ready to use.  Rinse the lemons throughly before using.  The peel and flesh are both edible.  Store refrigerated for up to a year.

30 thoughts on “Savoring the Season: Preserved Meyer Lemons

  1. I've always wanted to preserve lemons. I think they just look pretty in the jar. For Moroccan style recipes, I see this as an ingredient. Hmmm, I wonder what other ways I could use them?


  2. Velva's Meyer lemons are the best! Lemons are so versatile in the kitchen and household. God blessed that tree!😋😋😋😋😋


  3. I am going to be making this. I was looking forward to your Meyer Lemon posts. This would be wonderful and my lemons as so small this year, I think it would be a perfect use for them.Happy New Year!


  4. I can't imagine how wonderful it must be having a lemon tree (a Meyer lemon tree) in your yard! How wonderful that you can preserve them and enjoy their delicious flavour all year.


  5. Thank you for your continued support and kind comments on my blog. Happy New Year!! I look forward to reading your most informative and delicious posts this upcoing year. Expect a call about the gardening tips!!


  6. I'm jealous of those lemons! We can buy them in Denver right now, but you wouldn't believe the price Whole Foods charge for them. I'm going to buy some anyway and make your recipe. To buy preserved lemons is worse than what WF charges for fresh.


  7. How is it I almost Missed this post, Velva??? Me such a huge fan of Lemons with Meyers being my very best favorite! I'm not sure I would be able to wait 4 weeks though. However, there is no doubt in my mind that they are indeed worth it!Thank you so much for sharing, Velva…Thank goodness things have calmed down around here a bit…


  8. Lucky you, Velva! Those good lemon trees aren't here in Chicagoland, we grow icicles! 🙂 I can't imagine being able to walk out in the yard and pick a lemon off the tree. Heavenly, for sure!


  9. We didn't grow Meyer lemons when I grew up in FL but we did grow satsumas and this HUGE variety of lemons that were almost as big as a grapefruit, no lie. They were pretty mellow in flavor.


  10. I saw that one of the plant nurseries here has Meyer lemon trees. I'm so tempted, but they aren't dwarf and since I'd have to keep it inside in winter, I am resisting the urge. I don't understand why they so rarely hit our supermarkets. At least you keep us informed as to when to start looking. I'll start whining to the produce manager tomorrow. 🙂


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