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When life gives you lemons…

ConservedlemonsConserve them!

My friend Greg, his girlfriend and his brother recently purchased a home one scant block from my place. In their backyard is a glorious, well-established Meyer lemon tree, positively exploding with lemons. For weeks, I procrastinated dropping by to raid it, but finally had the occasion last week. I brought home a healthy bag full of petite and extremely fragrant yellow fruit.

A few went straightaway into an infusion. Knowing from past experience that the pith makes for a very unpalatable infusion, I just barely zested a couple of the lemons into a container, then set about supreming the fruit. As these are seriously tiny things, and the segments are quite thin indeed, it took nearly surgical precision to extract a few fleshy slices of pulp. But the deed is done, and there will hopefully be a small burst of lemony liquor in my near future. (No pic of the infusion — it’s not exacly photogenic right now.)

But the other thing I’ve been wanting to do with lemons is conserve them. I do like to make Moroccan/North African dishes from time to time, and it is the one ingredient I am always without. You can substitute fresh, but it just doesn’t have the same zing. Besides, I think it will make a fabulous addition to nearly any recipe, regardless its provenance.

Pretty much all the research I’ve done on making conserved lemons says the same thing, but I did find one handy resource that came with photos here. And, so, that is pretty much the recipe I’m going to stick to. This is not instant-gratification food, though; I’ve got a month ahead of me, and several steps along the way, before I’ll get to enjoy these babies. Luckily, I am a patient man.

This Post Has 3 Comments
  1. I hate to be a Nancy-Know-It-All, but those arent Meyer lemons. The hallmark of a Meyer is that they hardly have any pith. Those are beautiful, but not Meyers.

  2. Interesting. To be sure, they are not Lisbon/Eurekas either. They totally have the same smooth, soft rind and tangerine-y, Froot Loop-y aroma of meyers. Perhaps they’re some kind of a hybrid.

  3. The first supper

    As I told a friend today in email, finished is perhaps too strong a word for the current state of the kitchen remodel, but that didnt stop us from moving back upstairs over the weekend. And since everyone and I do mean ever…

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