Preserved Meyer Lemons Recipes
PRESERVED LEMONS
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The brightness of this pickle has lately elbowed its way out of Morocco's tagines. New York chefs add the minced peel to salads and garnish fried seafood with it; the cured-lemon flavor is particularly friendly to salmon, carrots, olives, parsley and potatoes. The lemony brine is great in a bloody mary.
Provided by Julia Moskin
Categories condiments
Time 15m
Number Of Ingredients 4
Steps:
- Scrub 3 to 5 organic lemons, enough to fit snugly in a medium jar with a tight-fitting lid (have 2 to 4 more ready on the side). Slice each lemon from the top to within 1/2 inch of the bottom, almost cutting them into quarters but leaving them attached at one end. Rub kosher salt over the cut surfaces, then reshape the fruit. Cover the bottom of the jar with more kosher salt. Fit all the cut lemons in, breaking them apart if necessary. Sprinkle salt on each layer.
- Press the lemons down to release their juices. Add to the jar the peppercorns and bay leaves, then squeeze the additional lemons into the jar until juice covers everything.
- Close the jar and let ripen at cool room temperature, shaking the jar every day for 3 to 4 weeks, or until the rinds are tender to the bite. Then store it in the refrigerator.
- To use, remove a piece of lemon and rinse it. (Add more fresh lemons to the brine as you use them up.) The minced rind is added at the very end of cooking or used raw; the pulp can be added to a simmering pot.
Nutrition Facts : @context http, Calories 81, UnsaturatedFat 0 grams, Carbohydrate 26 grams, Fat 1 gram, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 612 milligrams, Sugar 7 grams
PRESERVED MEYER LEMONS
When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 Preserved Lemons
Number Of Ingredients 3
Steps:
- Scrub lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using. Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.
Nutrition Facts : Calories 22 g, Fiber 5 g, Protein 1 g
PRESERVED MEYER LEMONS
Steps:
- Blanch 6 lemons in boiling water 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, 5 days. Add oil and chill.
PRESERVED MEYER LEMONS
Preserving a Meyer lemon captures its glorious perfume. We've adapted cookbook author Paula Wolfert's quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt. Tip: There are some recipes for preserving lemons that call for you to slice the lemon, but not all the way through and pack it with the salt. This is not one of them. You will need a VERY sharp knife to cut the Meyer's into wedges, as they will be especially soft after blanching them. And you want to get rid of the seeds. No preserving of the seeds. Use a flexible cutting board to cut them on so you can save some of the juice that collects from cutting them. You can use some of that to help with the packing of the lemons. This recipe is adapted from epicurious.com. You can use pint jars or quart jars, it's your preference. I used pint canning jars, and kept some and gave some away as gifts. You may prefer to use one large canning jar to pack your lemons into.
Provided by Citruholic
Categories Moroccan
Time P5DT15m
Yield 48 pieces, 48 serving(s)
Number Of Ingredients 4
Steps:
- Blanch 6 Meyer lemons in boiling water 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(s).
- Squeeze enough juice from remaining lemons to measure 1 cup.
- Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
- Cooks' note:.
- • Preserved lemons keep, chilled, up to 1 year.
Nutrition Facts : Calories 16.8, Fat 1.2, SaturatedFat 0.2, Sodium 1573.1, Carbohydrate 2.2, Fiber 0.7, Sugar 0.6, Protein 0.3
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