Preserved Meyer Lemons


  • 2 1/2 to 3 pounds Meyer lemons, 10-12
  • 2/3 cup kosher salt
  • 1/4 cup olive oil


  • A 6 cup jar with tight fitting lid is needed to make this.
  • Blanch 6 lemons in boiling water for 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 for 5 days. Add oil and chill.


  • Yield:
  • "48 pieces"