Meyer lemons

  We have a plethora of lemons!!  I actually think the lemon tree we have is a Meyer lemon tree now, the fruit is rounder than normal lemons and some of them are turning more orange.  So all of the lemons we picked are probably not quite ripe, but we picked them so before we left I had to do something with them.

  I love fresh lemons and let me just say that my hands smelled amazing (and clean!) for the rest of the day.  I decided to make preserved lemons.  I have never cooked with preserved lemons, but like harissa, they are very intriguing. Maybe it's the Moroccan cuisine that is intriguing.  Anyway, we only picked about 1/3 of the tree.  I have more ideas for the rest if the preserved lemons don't turn out.

For preserved lemons, you slice them into quarters, but you don't cut all the way through.

  Then you fill the cavity of each lemon with about 2 Tbls. of salt.  I used sea salt, most recipes call for kosher.  They kind of look sugared, which made me think of candied lemon peel.  Maybe that's in store for the future.

  Next, you have to squeeze as many of the salt filled lemons into a jar as you can.  Then, fill the jar with lemon juice.  I was able to fit 7 lemons into quart mason jars and I filled two.  I don't know how many lemons I juiced, but it was a lot to fill the mason jars.

  Before I juiced, I figured I'd save the zest and freeze it.   I read that you could do that when I searched what to do with all of my lemons.  Then the zest is  ready to scoop out a teaspoon as needed.

  Some recipes say they will be ready in 3 weeks, some say 5-6.  By then, I hope to have found a recipe to use them in.  I'll be sure to let you know if I find a winner.