These easy preserved Meyer lemons from chef Ben Ford are great to have on hand in the fridge to add instant flavor to a variety of dishes.
Slideshow: More Lemon Recipes
3 Meyer lemons, cut lengthwise into 6 wedges each
2 tablespoons kosher salt
1/2 cup fresh lemon juice
How to Make It
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.
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