Preserved Meyer Lemon

[willk]

My mother in law has a Meyer tree and made some really pretty fruit this year. Instead of going to waste I figured I might try to utilize them for at least the next few months. It's pretty simple method just requires some work and waiting 4 to 6 weeks. These should keep close to 6 months. I'll use them in pastas and rice dishes and maybe a suitable soup or stew. Just a little goes a long way. It adds a salty, slightly bitter and intense lemon flavor. Just thought i would share.

[Sasha and Abby]

Spill it... how did you do this???

[willk]

Wash the lemons, cut the tops and bottoms enough to see flesh and quarter them but leaving them still attachedat the bottoms, rub and pack with salt, load them in a jar with the rest of the recommended salt and water. Add some bay leaf and black peppercorns. Wait 4-6 weeks.

[willk]

Need to add that the flesh is discarded and will only use the skin.

[Hogg]

How much salt?

[Calibogue]

So you zest them?
Or discard the flesh and cook with the skins?

[DRDUCK]

It takes a Lemon along time to not be usable. Like months!

[willk]

Only use the skin. No need to really zest them. Ill run the peel through the food processor or just use the knife and fine dice.

[willk]

How much salt?

Depends on the amount of lemons and size of your container. I forget the ratio but I did like 12-14 lemons. There are lots of directions on the innerwebz. I have had it before but this.was my first time doing it myself.