Simmer Stock - Kitchen performing: Meyer Lemons

Meyer Lemons

I found meyer lemons at Bread & Circus the other day. I've heard that they are fairly common on the Left coast, but this is the first time I've seen them around here. I've seen recipes in Sunset magazine that call for preserved meyer lemon, so that's what I'm doing to them.

I juiced half of the lemons and pricked the other half a few times with a fork. I then par boiled them to soften and boil off any wax or other garbage on the skin. Next I boiled the juice, plus some vinegar and salt ( 2-1 acid-salt ratio) and put the lemons and liquid into a glass jar. When they cool, I'll put them into the fridge. They should be ready to use in about a week. Now I just have to figure out what to do with them once they're preserved (any suggestions would be very welcome).

Posted on Dec 21, 2001 @ 05:03 PM