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My preserved meyer lemons will soon be ready - any recipe suggestions

Marsha Apr 12, 2010 05:59 PM

I bravely salted down a bunch of meyer lemons and they are looking promising, sitting as they are in their own juice with a skim of olive oil on the top. They should be ready to use soon; now I seem to have misplaced all the recipes I'd been not making because they called for preserved lemons! Do you have any suggestions?

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  1. m
    Masonville RE: Marsha Apr 12, 2010 06:22 PM

    Here's a couple:



    By the way, where did you get the recommendation to cover w/ olive oil. Sounds like a good idea.

    2 Replies
    1. re: Masonville
      Marsha RE: Masonville Apr 12, 2010 06:29 PM

      I got it from Helen Rennie at her blog, Beyond Salmon. I'd seen other recipes that didn't call for oil, and I was hesitant because parts of the lemons stuck up above the brine, and just putting more lemon juice in (as some recipes recommended) wouldn't seal out the bugs/bacteria/whatever as well. So I went with the oil - even if the lemons aren't all I hope they will be, the oil will still be good!

      Thanks for the suggestions! They look intriguing.

      1. re: Marsha
        Masonville RE: Marsha Apr 12, 2010 06:54 PM

        Your hesitation was quite right--my first (and only, so far) attempt at preserved lemons resulted in their being covered with whitish crud--I'm assuming some kind of bacteria. I'm not lazy about my fridge, but can't guarantee sterility. So the oil option seems like a good idea. Thanks.

    2. d
      dmd_kc RE: Marsha Apr 12, 2010 09:19 PM

      Similar to Masonville's first suggestion, but actually quite a bit different: Braise some chicken thighs with the lemons, briny green olives, onions and tons of garlic, spiced with coriander and fenugreek. Add chicken stock and top with breadcrumbs. Crazy delicious, and perfect dinner party fare, because they're better if you make them a couple days ahead and warm them up to serve. Pair with couscous and a tart salad of some kind.

      People will think you're a wizard (which, really, you kind of are when you serve this).

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