Preserved Meyer Lemons, a staple in Moroccan cooking, transform dishes and dressings into something magical.
Until recently, the only time I ever had used Preserved Meyer Lemons was when I attempted to make chicken tagine without a tagine – FYI Disaster. That is until I bought a jar accidentally at the grocery store. Not knowing what to do with them, I threw them into a pan when roasting some vegetables.
TOTAL GAME CHANGER! SERIOUSLY!
Since then, preserved lemons have been a total game changer for my cooking.
What are Preserved Meyer Lemons? They are lemons that have been pickled in salt and their own juices and left to sit before using. They are sweet, salty, tangy and have a unique complex flavor.
Since my random roasted vegetable experience, I have been using preserved lemons in everything from meats to salads, stews, and sauces. Anytime I want to enhance a dish, I add preserved lemons to brighten the flavor. Basically, anyone who cooks should always have a jar of preserved lemons on hand.
Preserved Meyer Lemons
- 6 Meyer Lemons
- 1 cup kosher salt
- 1- quart jar with lid
Sanitize jar by washing in hot water with soap or on high heat in the dishwasher.
Wash Meyer lemons well.
Cut each lemon into 8 segments.
Pour 1 tablespoon of salt into the bottom of the jar.
Pinch lemon over the jar, releasing juice then roll lemon in salt and place in jar.
Repeat the previous step for remaining lemons, filling jar until tightly packed.
Add a layer of salt to the top of the jar.
Place jar in a cool spot that's out of the way of direct sunlight for 7 days.
Checking lemons daily, make sure lemons remain submerged in juice. If not press down and add lemon juice to the jar.
After one week, rinds will soften, place in the refrigerator and use.
Preserved Meyer Lemons will keep for up to 6 months in the refrigerator.
Meyer lemons are the lemons of choice but you can use regular lemons.
Warm spices like cinnamon and cardamom can be added.
Tips for making Preserved Meyer Lemons
1. Meyer lemons are the lemons of choice -they are sweeter and less tart, they have a great aroma. But, you can use regular lemons too.
2. Try to remove as many of the seeds as possible.
3. Make sure to use kosher salt. It dissolves quickly and adds the right saltiness.
4. Warm spices like cinnamon and cardamom can be added. Feel free to experiment with different flavor additives.
Check out some of my other favorite condiment recipes:
Be sure to save this recipe to your favorite Pinterest board for later.