Active Time

　　15 min

　　Total Time

　　5 days

　　Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.

　　

Ingredients

Makes 48 pieces

　　2 1/2 to 3 pounds Meyer lemons (10 to 12)

　　2/3 cup coarse salt

　　1/4 cup olive oil

　　Special equipment: 6-cup jar with tight-fitting lid

　　

Step 1

Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.

　　

Step 2

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.

　　Cooks' note:

　　• Preserved lemons keep, chilled, up to 1 year.