Preserved Lemons

Let me introduce you to a tantalizing culinary delight - Meyer Lemon Preserves in Salt and Sugar. This recipe combines the tartness of Meyer lemons with the perfect balance of salt and sugar to create a preserve that will elevate any dish to a whole new level. Imagine the bright citrusy flavor of Meyer lemons preserved in a mixture of salt and sugar, creating a burst of sunshine in every bite. This unique preserve is not only a delicious addition to your pantry, but it also adds a gourmet touch to your dishes. With just a few simple ingredients like Meyer lemons, salt, and sugar, you can create a versatile condiment that can be used in a variety of sweet and savory recipes such as Quinoa Salad. Whether you spread it on toast, mix it into salad dressings, or use it as a glaze for roasted meats, Meyer Lemon Preserves will quickly become a staple in your kitchen.

Preserved Lemons

Course: Preserves

Cuisine: French

Keyword: canning, preserved lemons

Prep Time: 30

Total Time: 30

Calories: 10kcal

The dishes enhancer

Equipment

1 Large container
2 large bowls
1 Rubber spatula

Ingredients

2200 g Organic Meyer lemon
700 g Kosher salt, or best sea salt
80 g Sugar

Instructions

Classic Method

No video available. Use organic lemons that are suitable for preserves. In a large pot, add whole lemons, and cover with water – bring to a boil. Drain, and well rinse; set aside. Mix salt with the sugar. Quarter lemons, starting at the end, but leaving the uncut end intact. Open lemons, and stuff with salt mixture. Pack lemons in glass jar. Seal well and refrigerate, or keep in a cool and dark place. Flip them upside down twice during the first couple of weeks. Then just forget about them for 3 months for best results. The flesh is used for marinades and stews instead of salt, just remove seeds, blend it or pound it with a pestle to break down the fibers. Otherwise, scrape out flesh and rince the peel, mince it and add it to vinaigrettes, dressings, and garnishing.

Sous-Vide Method

Follow the same procedure. Arrange stuffed lemons in sous-vide bags and vacuum seal. Vacuum sealed preserved lemons, accelerates the curing procedure. Indeed, confit lemons would be ready to use after a week. Vacuum sealed preserved lemons can last 2 years.

Nutrition

Serving: 10g | Calories: 10kcal

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Want to see more tasty recipes?

The kitchen is an incredible playground where every ingredient, every recipe, every flavor, is both a destination and a path to new discoveries. I always try to introduce you to new taste horizons through my recipes. Did you enjoy this one? If so:You ‘ll enjoy the Lemon Rose Tart recipe. Let’s also try this one: Poached Lemons.

Preserved Lemons