When you’re peeling, try to remove as much of the white pith as possible, as this is very bitter. Once you’ve peeled the lemon, go around and remove any leftover pith by peeling it away with your fingers or cutting it off. When possible, eat only Meyer lemons raw. They are sweeter and less acidic than other lemon varieties, and are much more pleasant to eat like this. [2] X Research source
Always cut to the inside of the membrane, so that the lemon wedge doesn’t have the membrane attached. This part of the lemon is sour and bitter. Repeat until you have removed all the individual wedges from the lemon.
You can leave the lemon wedges whole, if you prefer.
You can either eat the lemons plain, with sugar, or you can add them to a salad, a fruit cocktail, or another dish.
Once the sugar is fully dissolved, remove the pan from the heat and set it aside to cool. Simple syrup will keep in the fridge for several weeks. To make extra for later, add double the water and sugar and divide when cool.
You can also substitute in lime juice for any or all of the lemon juice if you want to make limeade or lemon-limeade instead. You can use bottled lemon juice if you don’t want to go through the trouble of squeezing your own, but the results won’t be quite the same because bottled lemon juice doesn’t taste the same as fresh lemon juice.
Sprigs of fresh herbs and flowers, such as thyme, basil, rosemary, and lavender Fresh lemon, lime, orange, or grapefruit slices Pineapple wedges
To turn the lemonade into a lemon soda, mix equal parts lemonade and sparkling water and serve with an extra shot of lemon juice.
Your ingredients Some fresh lemon juice Knife A one-quart (946-ml) canning jar with lid
If you don’t have a dishwasher, wash the jar by hand in hot, soapy water. Then place it on a baking sheet and into a 225 F (107 C) oven until you’re ready to use it. [8] X Research source
When you cut the lemons, you won’t quarter them the entire way, which is why you leave the bottom nub uncut. [9] X Research source
Keeping the lemon quarters attached will help to keep the salt packed inside evenly, and this will ensure they preserve properly.
Salt works as a preservative because it doesn’t allow microbes and bacteria to survive, and these are what would cause the fruit to rot. [11] X Research source
When you’ve added all your preserved lemons, make sure that the lemons are covered with juice. Add the cup of freshly squeezed lemon juice to the jar if you need more juice to cover the lemons. [13] X Research source Sprinkle the tops of the lemons with the remaining salt and put on the lid.
After 30 days, the preserved lemons are ready to use. [14] X Research source
Preserved lemons will keep for up to a year, unrefrigerated. [15] X Research source
Add it to smoothies Squeeze it on fresh fruit for extra flavor and to prevent browning Drink it with hot or cold water Sprinkle it on fish Add it to salad dressings and sauces Add lemon juice to baked goods
A poke cake is particularly flavorful because you poke holes in the cake that get saturated with frosting, cream, or in the case of this cake, a lemon glaze.
To change up the flavor of the seasoning for other recipes, you can also use orange or lime zest in the mix.
Lemon olive oil is wonderful in the winter because it brings a taste of summer to your meals.
