I have a small Meyer Lemon Tree in a pot. When I am lucky enough to get a few lemons, I make preserved lemons and use their salty, sweet, tangy, umami goodness in place of lemon in a variety of dishes. Our new favorite is Chicken with Olives and Preserved Lemons.

I highly suggest you take the ten minutes to prep them and then let them slowly preserve in the fridge over the next 6 to 8 weeks. You will know when they are ready. The rind becomes shiny and deeply colored. To use in place of fresh lemons in a savory recipe, discard the pulp and finely slice or chop the rind.

Ingredients:

3 – 4 lemons, scrubbed and rinsed

1 1/2 c freshly squeezed lemon juice, from 8 lemons

1/2 c kosher salt

Cut lemons into quarters from bloom end to stem end, stopping at 1/2 inch before cutting all the way thru. Over a small bowl, gently open the lemon and fill the cavity with a couple tablespoons of salt. Rub lemon quarters together bruising the flesh and making juice run. Repeat with remaining lemons.

Place lemons in quart jar and add the salt and juice mixture from bowl. Add lemon juice, covering the lemons. Tighten lid and shake to combine salt and juice.

Store in the fridge, shaking every few days to redistribute salt and juice. Lemons are ready when the rinds are shiny and deeply colored.