Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
I’m not crazy about the color of this marmalade, but love its tart, lemon-y deliciousness. Try it on toast with cream cheese or swirled into cake and muffin batter. Drizzle some over ice cream or fruit sorbet.
Simple puckery goodness is homemade lemon curd, made even better with Meyer lemons.
What to do with a dozen Meyer lemons: citrus salt, simple syrup, powdered pectin and scouring scrub!
Susan Feniger's recipe for Meyer Lemon Marmalade is so easy a first-timer can be successful with it!
Once you make your own preserved lemons, you will find you use them in EVERYTHING! They add a spark of interest to any dip, quiche, salad, dressing, etc. Try it with Meyer lemons!
Five ideas for preserving Meyer lemons and a recipe for Meyer Lemon Finishing Salt
Make the most of citrus season by canning all the Meyer lemons you can! Great in cocktails, baked goods, and straight out of the jar.
Roasted Meyer Lemon and Shallot Chutney, with just a touch of sea salt.
Preserved Lemons, the secret ingredient to many Middle Eastern dishes, are easily made at home in a brine of salt and lemon juice. Add in the optional spices for an extra kick.
A new-to-me spin on preserved lemons with a new favorite, Aleppo Pepper.