Preserved Lemons

Preserved lemons are useful in all sorts of recipes, and they're a breeze to make.

Meyer Lemon Marmalade

Somewhere between a conventional lemon and a mandarin orange, the Meyer lemon is plump, juicy, and surprisingly sweet. This simple Meyer lemon marmalade showcases the fruit's bold, bright flavor. Try it with blueberry muffins or cornbread.

Fresh Lemon Syrup

Whether you're juicing standard supermarket lemons or their seasonal Meyer cousins, save the rinds for this vibrant yellow syrup. It's pure sunshine in a bottle, made from nothing but sugar dissolved by the acidic pulp—no cooking required! Since there's no added juice, it tastes more sweet than sour, but is balanced by the subtle bitterness of lemon oil.

Meyer Lemon Bitters

Lime leaves pierce through the perfumy nature of Meyer lemons with a sharp punch, while bitter orange, fennel, and spices create earthy undertones for balance.

Meyer Lemon Ice Cream

Make the most of seasonal Meyer lemons with a sweet-tart ice cream that's refreshing and light.

Mandarin Lemon Verbena Marmalade with Campari

Campari lends a bitter touch to a fresh marmalade made from seasonal Mandarin oranges and a touch of lemon verbena.

Meyer Lemon Cake

This cake is all about adding brightness and color to the dull winter months while celebrating one of the season's favorite citrus fruits: Meyer lemons.

Pickled Kumquats

Save a bit of the winter citrus season by pickling kumquat halves in a slightly spiced vinegar syrup. Eat the fruit with cheese, meat or salad. The leftover liquid can be drizzled into sparkling water or whisked into vinaigrettes.

Lemon Ice Cream

Sweet and tart, light and creamy, more than a little like lemon meringue pie. If you've only ever had lemon sorbet, give lemon ice cream a chance.

Ultra-Flavorful Fresh Lemonade

This fresh lemonade gets the maximum flavor out of just two ingredients (three if you count water).