- 3 Meyer lemons, cut lengthwise into 6 wedges each
- 2 tablespoons kosher salt
- 1/2 cup fresh lemon juice
How to make this recipe
Preheat the oven to 200°. In an 8-inch-square glass or ceramic baking dish, toss the lemon wedges with the salt. Add the lemon juice and cover tightly with foil. Bake for about 3 hours, stirring occasionally, until the peels are tender. Let cool before using.
The preserved lemon can be refrigerated in an airtight container for up to 3 weeks.