D.I.Y: Preserved Meyer Lemons 2 Ways

This sweeter lemon variety can only be savored one time of year, but to bring this flavor to your dishes after season-end here are two simple ways to preserve meyer lemons. Read on for two recipes: Meyer Lemon Finishing Salt and Meyer Lemon Preserves

Meyer Lemon Finishing Salt Recipe

For the Meyer Lemon Finishing Salt, first let's get some ingredients together:

  • Zest of 6 Meyer Lemons
  • 1 cup of coarse sea salt (I use maldon sea salt, coarse kosher salt will also work)
  • 6 sprigs of fresh rosemary (optional) *You can also substitute or add thyme, oregano
Meyer Lemon Finishing Salt Ingredients


1. First wash and dry your meyer lemons and rosemary. 

2. Pre-heat the oven to 170 degrees.

3. Zest the peel of 6 meyer lemons onto a dry baking sheet. 

4. Next, remove the rosemary leaves from stems. Discard stems. Place leaves onto the baking sheet. 

5. Measure one cup of coarse sea salt. Place onto the baking sheet. Mix ingredients to combine.

6. Bake at 170 degrees for about 30 minutes. You will know the salt is ready when the lemon zest and rosemary are dried of all moisture. This oven drying process will give your infused-salt a longer shelf life. 

Tip: I cut rosemary from a small container herb garden. While the recipe calls for 6 sprigs, eyeball about how much you would like in your finished product according to your tastes.

After mixing ingredients to combine, you're ready for the oven drying process

After mixing ingredients to combine, you're ready for the oven drying process

Meyer Lemon Preserve Recipe

Let's start with ingredients. It's pretty simple!

  • 1 dozen + 6 meyer lemons 
  • 1/2 cup coarse salt 
Meyer Lemon Preserve Ingredients

Next, how-to:

1. Wash your meyer lemons. Prepare your canning jars by washing and placing in a "canning bath" for about 5 minutes. "Canning bath" boil a large pot of water, ensure jars and lids are submersed. Let cool before using. 

2. Next juice about 6 lemons, and reserve in a bowl. 

3. Cut meyer lemons into quarters. 

4. Starting with a layer of (about 2 tablespoons) salt, begin filling jars in an alternating pattern of salt and meyer lemon quarters. 

5. As the jar is full. Top off with reserved lemon juice and be sure no part of the lemons is exposed. Cover jars tight with lid. 

6. Let sit for 3 days in a cool, dark place (like a pantry cabinet). Gently shake the jar once a day to combine the salt and encourage lemons to produce juices. After 3 days, place in refrigerator. The preserves should keep for 3-6 months as refrigerated. Enjoy!

Here are some great recipes that call for preserved lemons:

Chicken Tangine with Preserved Lemons and Olives, from the Amateur Gourmet

Spring Pesto, from the Kitchn

Meyer Lemon Preserves