Preserved Lemons are a staple in Moroccan and Middle Eastern cuisine. Many recipes you will find include spices such as cinnamon sticks, coriander, and bay. My tree is a Meyer Lemon tree – Meyer Lemons being more mild, less tart and less intensely flavored than regular lemons. I use preserved lemon to flavor rice, and salad dressings mostly, and don’t want those additional spices in mine.
My tree was more generous with the Meyer Lemons this year than last, yielding around 12 fruits. While really ripe and juicy, some still have a bit of green on the peel, so I used those as much as possible for the juice.
The process couldn’t be simpler: Slice the lemons, and layer them with salt to cover each slice. Salt on the bottom of the jar, then lemon, then salt – you get it. About half way up, I inserted two bay leaves into each jar, because I like the mild flavor of bay in just about everything. Once the slices reach the top, fill the jar with lemon juice.