We have an amazing meyer lemon tree in our front yard. When we first moved in, it was summer time and I thought they were limes. I got so excited that I pulled one fruit off the tree, anxiously cut it open and tasted it. It was sour but slightly sweet yet didn’t taste anything like a lime. I thought, how can a green colored fruit that looks like lime taste like a sweet lemon? After doing alittle research online, I figured out it was a meyer lemon tree! How lucky are we!! If you haven’t tried one before, they are absolutely amazing. I introduced them to a friend the other day and she can’t stop squeezing them in her water. They do make the best lemonade. Not to mention their zest is pretty tasty too. Ahhem- lemon zest cookies! Now that I had a plethora of fruit, I had to preserve them in some way. Once again, I researched and found an easy recipe for preserved lemons. I recommend waiting for the fruit to ripen in the winter, don’t preserve these gems in the summer time. I could have waited a few more months but I couldn’t wait any longer!
You can also slice them too
These cute mason jars filled with delicious lemon goodness are great as gifts for the holidays.
Once opened, they are great cut up on top of fish, in a salad, fish tacos, in cous cous- the options are endless and so flavorful. Don’t forget to wash the preserved lemon under cold water before cutting and serving- they can be very salty.
Recipe from Martha Stewart
Place salt in a large bowl; set aside. Stand lemon on its stem end on a cutting board; cut down the center as though you were going to cut in half, but stop about 1/2 inch above the stem. Make a perpendicular cut, stopping about 1/2 inch above the stem, so the lemon is quartered but still in tact.
Holding lemon over bowl of salt, spread four quarters open and pack as much salt as you can, allowing excess to fall back into bowl. You should be able to pack about 2 tablespoons into lemon. Place lemon, cut side up, in a 1-quart sterile, dry glass jar, preferably with a neck that is narrower than the jar, with a lid or a clamp closure. Repeat process with as many lemons as the jar will hold (you may have to add some the next day when lemons are softer). Cover and let stand overnight.
Push lemons down with a clean spoon, add remaining lemons, if necessary, keeping in mind you may only be able to add another half or quarter. Add enough lemon juice to jar to completely submerge lemons. Cover with lid until just finger-tight or clamp closed. Place jar in a dark spot, but not the refrigerator.
Everyday, for the next week, turn and shake jar once a day to redistribute salt. Add more lemon juice if lemons are no longer submerged. Let lemons stand for 1 month before using.