I spent a happy afternoon in the kitchen preserving this year’s Meyer lemon harvest. Meyer lemons are one of my favorite crops, and we’re very lucky that they thrive in our north Florida location. Although my tree is just starting to bear fruit, I was gifted with about 30 pounds of lemons this weekend. Thank you, Julia! These beautiful citrus fruits originate from China, and they are a perfect cross between a lemon and a Mandarin orange. They are loaded with juice (I’ve been getting about a 1/2 cup of juice per lemon).
This afternoon, along with freezing tons of juice, I made Meyer Lemon and Elderflower Marmalade, Roasted Lemon Chutney, preserved lemons, and Feel Good Tea. And I still haven’t made a dent in my lemon harvest!
One really quick and easy way to enjoy Meyer lemons is by making Meyer Lemon Finishing Salt. Made with crunchy, beautiful Celtic Gray Sea Salt and a little Meyer lemon zest, it takes only a few moments to make a year’s supply of gorgeous finishing salt–or several gifts for your favorite cooks. We’ll use our finishing salt to make Lemon Pepper roasted chicken, season seafood, add a nice finish to salads and sandwiches and more!
- 1 cup course sea salt
- Zest of four Meyer lemons
- Preheat your oven to its lowest setting (mine was 170 degrees).
- Line a cookie sheet with parchment paper.
- Pour the course salt in the center of the cookie sheet and with a microplaner or zester, directly zest the lemons onto the salt.
- With clean hands, gently mix and stir the lemon zest into the salt, and then spread it out on the cookie sheet.
- Place in the oven for about 10-15 minutes, or until the lemon zest looks a little dry.
- Let cool completely, and store in pretty jars.
- Optional: You can get really creative with finishing salts. My friend, Beth Jones, suggests adding four sprigs of fresh rosemary to this recipe. Yum! And what about lime zest and chile flakes for a barbecue salt?