Meyer Lemon Have I Loved

Did you know there’s different lemons?

The Fabrege eggs of lemons

The Faberge egg of lemons: Meyer lemons

Meyer lemons are a thing of beauty.  The yellow on a Meyer lemon is practically orange.   And when comparing them to regular lemons, it’s like you’re talking apples to oranges. Your regular lemon is perfectly good for almost everything, but a Meyer lemon is great in everything (being more sweet and fragrant.) And the rind is delicious too!

Garden variety lemon

Regular lemon

But they’re also often double or triple the price of a regular lemon.

Jewels

Jewels

You have to decide if you want to shell out that kind of money for them.

Salty

Salty

Though, you won’t have to justify having paid top dollar for them as they will pull their weight in any recipe: lemon bars, Bundt cakes, lemon chicken, or whatever you can think of.

Put the squeeze on your lemon

Putting the squeeze on my lemon

I used my Meyer lemons to make preserved lemons and I saved a bit of cash by using a combo of Meyers and regulars.

The big squeeze

After the big squeeze

And your squeezed lemon halves can do double duty by cleaning the grease and crud off your stove top!

A little lemon and some elbow grease

A little lemon and some elbow grease

 Preserved lemons

(use a combo or just one variety if you wish)

The ingredients

2 1/2 lbs Meyer lemons

1/4 cup sea salt

clean and dried large jar or crock

The steps

Method 1:

1. Slice the ends off the lemons and quarter without cutting all the way through–keep lemons intact.   Make sure to reserve some lemons for juicing.

2. Rub salt into each cut lemon.  Place in your jar or crock.

3. Halve and juice enough lemons to cover your lemons.

4.  Let sit for a week and store in the fridge.

Method 2:

1. Slice the ends off the lemons and quarter without cutting all the way through–keep lemons intact.

2. Rub salt into each cut lemon.  Place in your jar or crock.

3. Mash your lemons with a wooden spoon or dowel until the rinds begin to soften.  Do this until the lemons are below the brine.

4. Let sit at room temperature for 3-4 weeks and then store in the fridge.

Adapted from the Nourished Kitchen.

 

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