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Preserved Meyer Lemons
Prep Time
21 mins
Cook Time
21 mins
 
Preserved Meyer Lemons, a staple in Moroccan cooking,  transform dishes and dressings into something magical.   
Author: delane
Ingredients
  • 6 Meyer Lemons
  • 1 cup kosher salt
  • 1- quart jar with lid
Instructions
  1. Sanitize jar by washing in hot water with soap or on high heat in the dishwasher.  
  2. Wash Meyer lemons well.
  3. Cut each lemon into 8 segments.  
  4. Pour 1 tablespoon of salt into the bottom of the jar.
  5. Pinch lemon over the jar, releasing juice then roll lemon in salt and place in jar. 
  6. Repeat the previous step for remaining lemons, filling jar until tightly packed.  
  7. Add a layer of salt to the top of the jar. 
  8. Place jar in a cool spot that's out of the way of direct sunlight for 7 days. 
  9. Checking lemons daily, make sure lemons remain submerged in juice.  If not press down and add lemon juice to the jar.  
  10. After one week, rinds will soften, place in the refrigerator and use. 
  11. Preserved Meyer Lemons will keep for up to 6 months in the refrigerator. 
Recipe Notes

Meyer lemons are the lemons of choice but you can use regular lemons.

Warm spices like cinnamon and cardamom can be added.