- Wash organic lemons and dry
- Cut each in 8 sections, bottom to top, leaving wedges attached at top
- Put in large bowl, sprinkle coarse sea salt to coat lemons
- Add REAL straight-from-a-lemon juice and/or juice not from concentrate
- Put the lemons into a jar, close with a non-metal lid or add wax paper between metal canning lid and jar
I prefer preserving Meyer lemons for their delicate flavors of lemon combined with tangerine. Because the skin of the Meyer lemon is smooth and quite flavorful without being bitter the entire lemon wedge can be chopped when ready to be eaten. Meyer lemons are in season December through February. Tiny jars filled with preserved Meyer lemon wedges make great gifts!
If you don't know someone with a Meyer lemon tree look for these wonderful fruits alongside regular lemons in most grocery stores or winter farmers' markets. You can tell the difference when you feel the smooth skin. Hold the lemon up to your nose. Meyers have distinctive hint of tangerine mixed with lemon. Preserve lemons and enjoy tart citrus when the skies are gray and the snow is flying.