Similar Recipes

Salt Preserved Meyer Lemons
These tangy, savory lemons are good stirred into stews and tagines....
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.
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).
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.
Lemon curd
I always have lemon curd in the fridge over summer. It's great on toast, with yoghurt and for dessert. Here's how I make mine.
Lacto-Fermented Dill Pickles
Use lacto-fermentation to produce classic dill pickles.
Pea, Olive, and Preserved Lemon Salad
In this easy salad, sweet peas meet briny olives, preserved lemon, and the sharp, intense flavors of ground ginger and turmeric.
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.

Image description

Preserved Lemons

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

Serve With