I love lemons. I love them so much I sometimes eat them with sugar or honey. I have a niece who since she was old enough to sit up in a restaurant has been eating her parents’ discarded drink and seafood lemons straight up. So you know.
When this popped up on my radar last week, I died. The end. (Not literally, I have to tell my nine year old.)
This recipe from becks & posh doesn’t require refrigeration, but it takes a whole month to make. So start early. There’s also a lovely looking tarte au citron that I’m almost literally dying to make.
Preserved Meyer Lemons:
6-7 juicy, ripe meyer lemons
1/4 cup salt
1 cinnamon stick, snapped in half
6 coriander seeds
4 black peppercorns
1 bay leaf
[extra lemons to make up juice]
1 sterilized half litre jar.
Put one tablespoon of the salt into the bottom of the jar. Cut crosses in the lemons to within the 1/2 inch of the bottom so that they are still joined as one. Sprinkle salt on the exposed flesh. Squoosh the lemons into the jar, packing down tightly as you go, adding the spices and more salt evenly between layers. If there is not enough juice expelled by the lemons, to cover them all sufficiently, then add more fresh lemon juice until they are all submerged. Leave a little airspace at the top and seal the jar.
Leave the jar in a warm place for 30 days, shaking the jar each day to distribute the juices throughout the jar. To use the lemons, first rinse them and then remove the pulp. The lemons do not need to be refrigerated.
photo by flickr user jules:stonesoup