Justin and Lily have a Meyer lemon tree in their backyard. It was covered with lemons. Fortunately, I had a little extra room in my suitcase and was able to bring 12 home with me. I've never seen Meyer lemons in the store here. Maybe Whole Foods has them this time of year.
I wanted to be able to savor the flavor of these lemons, so I decided to make Preserved Lemons.
These were so beautiful sitting on the counter for five days. I haven't tried them but plan to use them in a chicken recipe real soon.
Recipe Courtesey of Epicurious
- 2 1/2 to 3 pounds Meyer lemons (10 to 12)
- 2/3 cup coarse salt
- 1/4 cup olive oil
- Special equipment: 6-cup jar with tight-fitting lid
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Cooks' note: • Preserved lemons keep, chilled, up to 1 year.
Recipe Courtesy of Epicurious
6 Meyer lemons (1 1/2 pounds)
4 cups water
4 cups sugar
6 (1/2-pint) Mason-type jars, sterilized
Halve lemons crosswise and remove seeds. Tie seeds in a cheesecloth bag. Quarter each lemon half and thinly slice. Combine with bag of seeds and water in a 5-quart nonreactive heavy pot and let mixture stand, covered, at room temperature 24 hours.
Bring lemon mixture to a boil over moderate heat. Reduce heat and simmer, uncovered, until reduced to 4 cups, about 45 minutes. Stir in sugar and boil over moderate heat, stirring occasionally and skimming off any foam, until a teaspoon of mixture dropped on a cold plate gels, about 15 minutes.
Ladle hot marmalade into jars, filling to within 1/4 inch of top. Wipe rims with dampened cloth and seal jars with lids.
Put jars in a water-bath canner or on a rack set in a deep pot. Add enough hot water to cover jars by 1 inch and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely.
I am linking this to Miz Helen's Full Plate Thursday and Foodie Friday.