We planted a second lemon tree about 18 months ago and it's starting to produce its first lemons. I love have having too many lemons, I always feel rich when I'm surrounded by them. As well as using them in cooking and baking, I juice about a hundred a year and keep the pure juice in the freezer to make cordial when the lemons on the tree stop growing. Recently, I decided to try to make a preserve that would give us lemon slices for our tea and as a drink garnish. Here is that recipe: Sweet…

These 3 ways to preserve lemons are my go-to recipes when I have and over load of fresh lemons on hand. They all have different uses.

Ina Garten’s Meyer Lemon Marmalade is made with organic Meyer lemons and a touch of sugar, offering an irresistible burst of citrus flavor that’s ready in 1 hour and 15 minutes!

Learn how to preserve whole lemons in salt and oil. There delicious lemons can be added to many dishes. #preservinglemons #howtopreservelemons #lemonrecipes #fermentedlemons

Thinly sliced lemons simmered in a mixture of sugar and water make a perfect garnish or treat, and result in an amazing lemon syrup.

Meyer lemons have a short season, make the most of it by preserving every bit of each lemon. Learn how to preserve Meyer lemons in a zero waste kitchen.

Lemon Syrup a.k.a. Cheong: the Korean pantry staple that concentrates the sunshine-y essence of lemons in a simple, honey-like syrup.

A quick and salty solution for preserved lemons. Traditional preserved lemons, a staple of Moroccan cuisine, are a great example of the transformative powers of salt and time. Whole lemons are slit open with a knife, packed with salt, and then stored for weeks to ferment (this is another example of lacto-fermentation, the process responsible for our Fermented Beets and Beet Kvass). They’re a great pantry item to have in the fridge, ready to be used in stews, vinaigrettes, and sauces. But…

The natural oils from the Meyer lemon zest perfume the sea salt making it a beautiful finish for fish, popcorn, vegetables, or grilled foods. Recipe adapted from Food in Jars cookbook.

Ground cinnamon, fennel seed, coriander and pepper add to the intense lemony pulp and satin-like peels of these Moroccan preserved lemons.