Lemons usually need a month at room temperature to cure, but we swear by this shortcut from caterer Jo Kadis of Palo Alto, California. Use them in Chicken with Preserved Meyer Lemon and Olives, with other roasted or braised meats, and in salads and risotto.
About 1 lb. (4 large) Meyer lemons
6 tablespoons kosher salt
How to Make It
Quarter 1 lb. lemons lengthwise, put in a medium bowl, and freeze, covered, overnight.
Thaw lemons, then toss with the salt. Pack lemons and salt into a 1-pt. jar, pressing as you go until some juice flows out. Cover with lid and let stand at room temperature, shaking occasionally.
After 24 hours, if lemons aren't entirely covered by juice, add more Meyer lemon juice to completely cover fruit.
Let stand until skins look translucent, about 6 days total.
Make ahead: Chill up to 1 year; lemons will gradually get softer and darker.
Recipe Time: 1 week
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