Sunday, March 4, 2012

preserved meyer lemons

preserved meyer lemons
3 meyer lemons
juice of 2 meyer lemons
1/4 cup kosher salt

Cut lemons lengthwise in quarters, leaving the bottom 1/4 inch attached. Combine in a jar with juice and salt. Let sit for 3 days at room temperature, shaking every day. Move to fridge after 3 days, and let sit for 3 weeks, until the rinds are soft.

Here's the original post from Martha Stewart. She says to give the lemons a rinse, chop them up and use them in stews and salads. Here's an Israeli Couscous recipe with preserved lemon, recommended by David Lebovitz.

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