To preserve your own food is one big step towards an urban homestead. It is a way to re-learn and practice a basic life style. Living in the city, we have little space to grow our own vegetables, but my family and I are trying as much as possible to eat what is in season and preserve the bounty for later. Making preserved lemon is my annual project. I will preserve just enough of it to last until the next batch of lemons is ready.
Comparing the regular lemon to the Meyer lemon, I would say the flavour of the Meyer lemon is more profound and less pungent. It tastes like a combination of lemon and orange. Salted Meyer lemon makes a wonderful citrus seasoning that can be used in many meat dishes, and goes especially well with pork and seafood.
The high season for Meyer lemons begins in November to March
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Preserved Meyer Lemon | 醃梅爾檸檬
INGREDIENTS:
4 Meyer Lemons
1/2 cup Sea Salt
A clean air-tight bottle
DIRECTION:
1. Wash the lemons carefully with a soft brush; dry them.
2. Cut them into quarters.
3. In the clean bottle, add a thin layer of salt and then add a layer of Meyer lemons. Alternately add the salt and the lemons until the bottle is full. Seal the bottle and keep it in the fridge for at least three weeks. You can start to use this preserve after three weeks, but I found the best flavour develops only after the full year of preserve and when the lemon rinds get really soft.
This recipe is one I reach for preserved Meyer lemon most often.
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