Preserved Lemons
Both a condiment and an ingredient, preserved lemon adds a bright accent to food that is different from fresh lemon. It’s a wonderful addition to pasta and grain salads or in traditional tagines and other stews.
Cut four lengthwise slits in lemons, making sure to leave the four pieces joined. Sprinkle salt liberally inside of lemons. Place 1 tablespoon salt in a canning jar and pack in the lemons, pushing them down and adding more salt as you go. Tuck cinnamon sticks and bay leaves between the lemons. Cover lemons with lemon juice, leaving ½ inch of airspace. Let lemons sit in a warm place for three weeks. To use, remove from the brine and discard the pulp. Wash the peel and use. Preserved lemons will keep refrigerated for six months or longer.
Candied Meyer Lemon Peel
Deliciously tart and sweet and ready to eat in under an hour, these aromatic treats can be eaten as candy or used in cakes and other baked goods or as a garnish on top of ice cream, mousse or yogurt.
Boil ½-inch-wide strips of lemon peel in an inch or two of water for 15 minutes, then drain. Dissolve 1½ cups of sugar in 2 cups of water over medium-high heat. Add lemon slices, cover and simmer for 40 minutes. Lift peels out with a fork and let cool on a wire rack. Once cooled, roll the peels in granulated sugar or dip in melted chocolate. Store in an airtight container in a cool, dry place.
Savory Compote
Mix thin pieces of Meyers or preserved Meyer lemons with dried fruit and white wine for a quick savory compote.
Roast with Vegetables and Meat
Cut thin slices of lemon, remove the seeds and roast with root vegetables, chicken or fish.
Marinades, Salad Dressings and Sauces
Lemon juice is a natural tenderizer for beef, poultry and game and enhances the flavor of fish. Use lemon as a substitute for vinegar in salad dressings and sauces. Lemon juice and its peel are excellent aromatics for beverages.
Prevent Browning of Fresh Fruits and Vegetables
Rub cut surfaces of low-acid fruits and vegetables with lemon juice to delay oxidation.
