Name: Preserved Meyer Lemons
Cook time: 15 min
Total time: 5 days
Yield: Makes 48 pieces
Ingredients: 2 1/2 to 3 pounds Meyer lemons (10 to 12); 2/3 cup coarse salt; 1/4 cup olive oil; Special equipment: 6-cup jar with tight-fitting lid

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.

Cooks' note:

• Preserved lemons keep, chilled, up to 1 year.

Recipe notes

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