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5 from 1 vote

Preserved Meyer Lemons

Prep Time15 minutes
Servings: 6 lemons


  • 3 to 4 Meyer lemons washed
  • 1/4 cup fine-grain sea salt
  • 8 to 10 coriander seeds
  • 2 bay leaves
  • 1 cinnamon stick


  • Begin by scrubbing the Meyer lemons clean and drying them thoroughly. To your glass jars (you may need a few depending on how big your lemons are), divide the coriander seeds, bay leaves and cinnamon sticks amongst them.
  • Using a knife, quarter a lemon at the top, stopping from about 1/2 inch from the bottom of the lemon; be sure to stop before you cut all the way through--the lemons should still be intact! Slice an X in the remaining lemons.
  • Over a small bowl, pour about a tablespoon of salt on the exposed flesh and rub a bit on the outside skin, too. Reshape the lemon and transfer it to a clean glass jar. Repeat with the remaining lemons. Any extra salt you may have, divide amongst the jars.
  • Also, don't be shy to pack the lemons in there, which will release some of their juices--this is good! Keep the jars in a warm place, giving them a good shake every few days, for about 30 days. You might be wondering what you can do with your preserved lemons; well, I'll be showing you that in 30 days!


Just a heads up: I recommend using organic Meyer lemons since the rind will be consumed.