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Preserved Meyer Lemons

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When a Meyer lemon is fully ripe, its thin, smooth skin should be a rich yellow-orange. Use these preserves in salads or stews, or whisk the pulp into a salad dressing or a Bloody Mary.

Source: Whole Living, January/February 2011
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  • jfam9000
    26 AUG, 2017
    Beware of meyer lemons because they are often coated. Preserved lemon recipes use the rind, not the pulp of the lemon. So organic is the only way to go. The Lemoneira-brand Meyer lemons I purchased tried to conceal this information by writing in almost invisible ink of yellow on a green background, in teenie tiny font the following: Coated with Food-grade Vegetable-Beeswax, and/or Lac-Resin-Based Wax or Resin Coating to Maintain Freshness. This ridiculous oxymoron is absurd on its face. Two rounds of boiling and scrubbing did not remove the coating, which was visible as a white film on the pan and colander used. Even scrubbing did little good. In the end, I just picked some lemons off my own tree. No clue why Meyer lemons are to be preferred for this recipe.
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