We had three Meyer lemon trees at various homes in California and now that I have time to cook I’ve found myself missing them. A friend in California owns a small grove of Meyer lemons. This year he shared some of his bounty with us.
If you haven’t had Meyer lemons, they’re a treat. They’re juicier and sweeter than standard supermarket issue and have thinner peels. And they make outstanding marmalade. Here is last weekend’s effort, the first time I’ve canned in many years. Next up: preserved lemons.
Thank you, Welton!
Another thing to do with Meyer lemons is to make preserved lemons, used extensively in Morocco, but throughout the Mediterranean. If food were an orchestra, and lemon juice a piccolo, the preserved lemon is a French horn. It tastes like a summer afternoon.
Cut a clean lemon so that it opens like a flower with 4 petals. Stuff it full of large-grained salt (kosher, ice cream, etc.). Smush/pack/put a number of these lemons into a metal-free container. (The salt will corrode the metal.) Top off with lemon juice so that the lemons are completely submerged. Store in a cool, dark place. After a month, the peels are ready for use. They will keep for years, and only get better with age.
To use, rinse with water to remove excess salt. Normally discard the pulp, but some recipes will call for it. Mince or julienne the rind. Add to anything you would add lemon juice.
Love your reply! Where is your blog?!
Well, thanks for asking. I don’t have one. However, I have been talking about preserved lemons, among other things, on FB.
I just happen to love Meyers lemons – grew them in Texas before I moved to Sequim.
Kibi, I started a pint of preserved lemons last night. I’ve wanted some of them for ages.
Oh – that looks great!
Hmm, that’s the sort of thing my mother wouldn’t have done, but she liked making the occasional lemon loaf or lemon muffins.
Now I’ve got a bit of a hankering for lemon tarts.
My salivary glands are operating at full force. I think Kibi is a bit of a poet!
I’d go with lemon cake, muffins, or lemon loaf. These sound scrumptious.
oooohhhh! NICE!
i had them twice, i think… in the US of course, i dont think you can get them in the netherlands. i made lemon curd, and i really like that. will you be making that as well? (i also once made cranberry curd, was sooo good as well!).
I know nothing from Meyer lemons but they sound good. I also can’t believe that you actually canned marmalade! I thought that skill had disappeared! 🙂
Meyer lemons and I have not been introduced, but you can open one of those jars next time I am in Sequin!