Preserved Meyer Lemons

Many of us have the luxury of having a lemon tree in our gardens, or at least a neighbor or co-worker who does. There are lots more things to do with lemons than just make lemonade. Check out this recipe! What a great addition to salads, dips and seasonings.

From Gourmet Magazine:

Preserved Meyer Lemons
Click the link above to check out reviews.

Ingredients:
2 1/2 - 3 pounds Meyer lemons (roughly 10-12)
2/3 cup coarse salt
1/4 cup colive oil

Special Equipment:
6 cup jar with tight fitting lid

Directions:
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 bwol 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 tepmerature, shaking gently once a day for 5 days. Add oil and chill.
*Can keep for up to a year if refrigerated.

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.