Best Preserved Meyer Lemons Recipes

MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES

Steps:

• Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
• Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
• Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
• Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

PRESERVED MEYER LEMONS

Steps:

• Scrub lemons and dry well. Quarter lemons lengthwise, leaving 1/2 inch at bottom intact. Toss fruit with salt and transfer to a sterile 4-cup glass jar. Use a wooden spoon to press lemons to fit. Add lemon juice and any remaining salt. Seal jar tightly and shake to combine. Let stand at room temperature for 3 days, shaking jar each day. Transfer to refrigerator for 3 weeks until rinds are soft. Rinse before using. Try them in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

PRESERVED MEYER LEMONS

Steps:

• Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
• Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

MOROCCAN CHICKEN WITH PRESERVED MEYER LEMONS AND GREEN OLIVES RECIPE | EPICURIOUS.COM

Steps:

• Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.
• Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.
• Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.
• Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

PRESERVED MEYER LEMONS

Steps:

• Quarter 1 lb of Meyer Lemons lengthwise and put in a medium bowl, cover, and freeze overnight.
• The next day set out on the counter and let thaw. When thawed toss with the salt.
• Pack the lemon wedges and salt into a 1 quart jar, pressing as you put them in to release some juice. Cover with a lid and let sit at room temperature, shaking occasionally.
• After 24 hours, add enough Meyer lemon juice to completely cover the fruit.
• Chill up to a year. Lemons will gradually get softer and darker.
• To use rinse and remove the flesh. Cut the rind into strips or dice and add to dishes. I love them with chicken and fish and added to soups. I have chopped and added under chicken skin before baking.