Look for lemons with firm, bright flesh. Don’t buy lemons that are green and underripe, and avoid lemons with brown spots indicating they’re past their prime. If you can’t find Meyer lemons, you can preserve conventional lemons instead. It’s still best to use lemons when they’re in season, during the winter months, since the lemons will taste fresher.
Boil a large pot of water Lower the jar into the water and boil it for five minutes Boil the lid separately Lay the jar and lid out to dry on a clean towel
Top it off with more salt. This will ensure the top of the last lemon gets completely preserved. It’s important to leave extra space, called “headspace,” at the top of the jar. This keeps pressure from building up in the jar.
You can also top off the liquid with water that has been boiled and cooled. If you want sweet preserved lemons, add maple syrup to top it off.
If you wish, use a sharp knife to slice the lemon quarter into very thin slices. A little goes a long way, and one lemon quarter will provide enough lemon to divide among three or four serving plates.
Pureed preserved lemon is excellent in marinades. Or use it to add some punch to your favorite salad dressing.
Place two preserved lemon slices on top of a fish filet before grilling or baking. Make a rub for grilled chicken using preserved 1 tablespoon lemon puree mixed with 1 tablespoon olive oil. Add pepper to taste. Serve any grilled meat dish with a few thin slices of preserved lemon on the side.
