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 kind of salt do you use 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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Do you wash the salt off preserved lemons? ›

Preserved lemons add a big punch of flavor, instant umami, and complexity to any dish. Rinse the salt off before using preserved lemon in place of fresh in recipes. The cured lemons will last up to a year in the back of the fridge.

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What happens when you put salt in a lemon? ›

As in other preserves, such as sauerkraut and kimchi, salting inhibits the growth of microbes that cause spoilage, instead favouring harmless salt-tolerant bacteria and yeasts. Over time, the peel softens and loses its bitterness. Most lemons found in shops are coated in wax to extend their shelf life.

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How long do salted preserved lemons last? ›

Once opened, a jar of preserved lemons will keep (if stored correctly in the refrigerator) up to a year. Unlike other fermented foods like kimchi or other pickles, preserved lemons aren't meant to be eaten alone. Instead they are used to season dishes, where they deliver a layered dose of salt, acid, and umami.

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How to use salted lemons? ›

Pop them whole into stews; add thin-sliced slivers into drinks; or mince them up for earthier pasta sauces. Before use, rinse to tame the saltiness and be sure to discard the seeds; because of the fermentation process, the rind and pith are fine to consume and will taste the same as the flesh.

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How do you preserve lemons without sugar? ›

Fill the jar with your cute and salted lemons, and top with extra lemon juice, if needed, so that the lemons are completely covered with juice. Top with a couple Tablespoons of salt. Seal the jar and let it sit at room temperature for 2 days, Turn the jar upside down occasionally.

What is special about a Meyer lemon? ›

Taste: Another key difference that makes Meyer lemons stand out is their sweet, slightly floral taste. A regular lemon is acidic by nature and has a sour and tangy taste with some natural sweetness, but a Meyer lemon lacks the sour tang. This is what makes it such a great fruit for sweet desserts or salads.

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How do you preserve whole lemons for decorations? ›

Stuff each lemon with about 1 tablespoon of the salt (if lemons are small, use 2 teaspoons) and place in the jar. Push the lemons in tightly so they are squeezed together snugly. Seal the jar and leave in a cool spot for at least a week.

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What is the best salt for preserving lemons? ›

Slice each lemon from the top to within ½ inch of the bottom, almost cutting them into quarters but leaving them attached at one end. 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.

What do salt preserved lemons taste like? ›

What Do Preserved Lemons Taste Like? Preserved lemons have a tangy, umami, not-quite-sweet, fruity bite that satisfies two essential elements of cooking at once: salt and acid. Both the preserved lemon peel and flesh are edible.

Can you dry lemons with salt? ›

All you need for preserving lemons is salt and a sterilized jar. Use the smallest lemons you can find. Wash and scrub them well. Allow to dry.

Keep Reading ›

What kind of salt do you put in lemon water? ›

Himalayan salt is a natural source of essential minerals like sodium, potassium, magnesium, and calcium that are needed to keep the electrolyte balance in the body right. Himalayan salt and lemon water could be mixed to make a refreshing electrolyte drink that helps prevent dehydration, cramps, and nerve damage.

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Is sour salt same as lemon salt? ›

Sour salt is really only the crystal version of citric acid, the acid in lemon juice. I think that you need to try it as it is a matter of taste and will vary slightly depending on what recipe your using.

Does table salt react with lemon? ›

While each has distinct qualities and flavors of its own, mixing lemon juice with salt can result in a tart and savory mixture.

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What is kosher salt? ›

Kosher salt is a naturally occurring mineral that is coarse-grained and is historically used for removing surface blood from meats. kosher salt contains sodium chloride but in most cases, not iodine, qualifying it as a non-iodized salt. In a few circ*mstances it may also have anti-clumping elements.

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