Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (2024)

Winter is spilling over into its sixth month, bringing snow and freezing temperatures once again to our northern city.

At dinner yesterday I tried to look on the bright side: “At least we don’t have to mow the lawn”, then slumped back into my chair, sighing over the elusive spring and her warm winds.

Last month I collected myself and resolutely embraced winter salads, but early March found me longing for fruit other than lackluster apples.

Spurred on by fellow home preserving enthusiasts, Marisa and Autumn, I treated myself to a box of Meyer lemons from Lemon Ladies Orchard in California.

In record time the lemons arrived in good shape, and opening the box was better than unwrapping a Christmas present. The sweet smell perfumed my kitchen instantly and almost as quickly, my head began to swirl with ideas.

I was smitten.This small shipment was just the inspiration I needed in the kitchen and the prefect antidote to winter blahs.

I set aside most of the Meyer lemons for preserving, but zested a few into madeleines for breakfast, and roasted a couple others with potatoes. I had grand ideas for cheesecake and custards, but alas, my stocks dwindled quickly.

Five ideas for preserving Meyer lemons

On Friday I baked my Meyer Lemon Bundt Cakeand on Saturday, after a pancake breakfast, I started on my preserving projects.

Here’s a look at the results which hopefully provide inspiration for your own lemon party. Maybe it can take your mind off of Spring, and her delayed arrival.

These ideas and recipes can work with regular lemons as well, so don’t be stalled if you can’t find Meyer lemons in your area.

Meyer Lemon Marmalade

It’s been two whole years since I’ve made a batch of marmalade. What-the-what? That’s just crazy. As this was spread on toast and enjoyed loooong ago, I was the most excited about revisiting marmalade, and chopped my lemons with gusto.

Meyer Lemon Sugar

I’ll be rationing out this perfumed Meyer lemon-scented sugar in the weeks to come, sprinkling it over yogurt, poached fruit, and pancakes, as well as baking it into delicate cakes and soft shortbread cookies. It’s so simple to make, I’m considering gifting jars of it to Noah’s school teachers come June and school end.

I used about 1 cup of sugar per lemon, zesting the citrus right into the bowl of sugar. The lemons are small though, so depending on the size of your lemons, you could probably have more of a 1.5 cups of sugar/zest of lemon ratio.

To finish the sugar, massage the zest and the sugar together until combined, then spread it on a parchment paper-lined baking sheet. Place in a very slow (150F) oven for about 10 minutes or until the zest has dried. Cool, then crumble the lemon sugar in your hands until it is free of lumps. Transfer to an airtight jar and store at room temperature.

Meyer Lemon Infused Vodka

Right now, this is just a quick infusion of three Meyer lemons, quartered, and covered in about a cup of vodka. I’ll let it sit for a month or so, then perhaps add sugar, or maybe try this limoncello recipe. Anyway, I’ve got time to decide. This project can only result in something good!

Salt-Preserved Meyer Lemons

Preserved lemons are a wonderful way to insert a small burst of flavor into pastas, salads, fish plates and appetizers. Marisa recently shared a recipe for Spiced Preserved Lemons, which is simple and uses the whole lemon, but I like to juice a few lemons, add that to the salt to make a sort of slurry, then pack the lemons in it. Both methods yield good results.

I haven’t made preserved lemons in years, so I’m looking forward to cooking with these in a few months.

READ: How to use preserved lemons in cooking and baking – A recipe round-up.

Meyer Lemon Finishing Salt

Next to my precious marmalade, I was the most tickled about my small batch of lemon salt for finishing dishes like whole roast fish and salads, garnishing grilled foods, or just simply sprinkling on popcorn. It’s fast to make and absolutely wonderful to have on hand; I’m including the recipe in hopes that you give it a try.

Meyer Lemon Finishing Salt

The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.

5 from 11 votes

Print Pin Rate

Course: Condiments

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Calories: 1kcal

Author: Marisa

Ingredients

1/2 cup sea salt I used gray
2 small Meyer lemons scrubbed

Instructions

Preheat the oven to 150F.
Line a baking sheet with parchment paper and measure salt into the middle of the paper.
Zest the lemons directly onto the salt, then rub the zest into the salt with your finger tips.
Spread the salt evenly around the pan and place in the oven.
Bake for about 15 minutes until the salt feels dry and the zest looks dehydrated.
Remove pan from oven and let cool completely. Break apart any chunks with your fingers, then transfer to a jar and seal

Nutrition

BONUS! Make and freeze Meyer Lemon Curd

Yes you can freeze lemon curd – any citrus curd, actually. I use this recipe for Orange Curd, and swap in any fresh citrus juice I have. It works for grapefruit, lemons, Clementines…all citrus.

Citrus curd is so delicious for tarts and pavlova, English trifle and Eton mess.

How do you like to use lemons and other winter citrus?

Five ideas for preserving Meyer lemons (recipe: Meyer Lemon Finishing Salt) (2024)

FAQs

What is the best salt for preserved lemons? ›

I use kosher salt (my go-to salt in the kitchen) because it tastes great and is inexpensive. A sterilized glass jar. Pick your jar size depending on how many lemons you want to preserve. The lemons will get smashed down and packed in tightly, so the jar will hold more lemons than you think.

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What happens when you put salt in lemon? ›

This is why starting off your day with water, salt, and lemon works great. This combination helps to hydrate you, get minerals in, and start your digestive system for the day,” Mandell said in a video on thelineremedies page. The combination cuts down inflammation, improves digestion, and rejuvenates, added Dr Mandell.

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Do you wash the salt off preserved lemons? ›

You can always add more chopped preserved lemon peel when serving. For even more control, rinse the preserved lemons with cold running water to tame their salinity.

What is the best way to preserve lemons? ›

Whisk ⅔ cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, ¼ teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a one- or two-quart heatproof jar and add brine. Cover and chill at least 2 weeks. Update: Store these in the fridge.

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How do you preserve fresh cut lemons? ›

How to Store Cut Lemons. Tightly wrap cut lemons in plastic or food wrap, or store in an airtight container or zip-top bag and place them on a refrigerator shelf or in the crisper. Use within 3 to 4 days.

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What should lemons not be stored with? ›

Store lemons by themselves.

Store lemons away from other fruits. Fruits such as apples and bananas release ethylene gas as they ripen, which can speed up the natural ripening process of lemons.

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How do you keep lemons fresh for 3 months? ›

Freeze your lemons

According to food storage company Glad, lemons can be stored in the freezer this way for up to four months. For lemon wedges, freeze them first on a cookie sheet to keep them separate before transferring them to a freezer-friendly zip-top bag.

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Is it better to freeze lemons whole or sliced? ›

Lemons can be frozen whole but they will be mushy when defrosted although the juice will be fine. You can also freeze lemon slices the same way. The juice can be frozen in ice cube trays for use layer as well as the zest.

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How do you store lemons for one year? ›

Whole lemons are best kept in the fridge. It can be tempting to store lemons in a pretty bowl on your countertop or kitchen table, but avoid the urge to decorate with fresh fruit. Left at room temperature, lemons will dry out, leaving you with less juice and a tough rind. You can also freeze whole lemons.

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Can you freeze whole Meyer lemons? ›

To freeze whole lemons, place them in freezer bags, removing as much air as possible before sealing. Use whole frozen lemons for juicing. To thaw, microwave for a few seconds, or place the lemons in cold water for 10 to 15 minutes. Slice the lemon and juice.

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Can you eat the skin of a Meyer lemon? ›

The layer of bitter white pith that makes a thick protective coating for regular lemons is so thin on Meyers that they may be eaten in their entirety, peel included. Cut thin slices, remove the seeds and roast them with root vegetables, chicken or fish.

What is the best salt for food preservation? ›

Canning salt is the recommended salt for home preserving, for canning and fermenting. Canning salt and table salt both have the same grain size. They are always consistent no matter what brand you buy. The difference between canning salt and table salt is that table salt contains anti- caking ingredients.

Can I use iodized salt for preserved lemons? ›

Scrub lemons well before preserving, and use good salt (never iodized, as it can add an acrid quality to the brine).

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Can I use coarse salt for preserved lemons? ›

There are different variations to the recipe (with peppercorns, with bay leaves, with cloves or with cinnamon; even with olive oil, amongst Moroccan Jews), but a very simple, authentic recipe involves only lemons and coarse salt.

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Can you use kosher salt for preserved lemons? ›

Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.

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