Blanch 6 Meyer lemons in boiling water 5 minutes.
When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar(s).
Squeeze enough juice from remaining lemons to measure 1 cup.
Add enough juice to cover lemons and cover jar(s) with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Cooks' note:
Preserved lemons keep, chilled, up to 1 year.
he dish. Cover and refrigerate for 1 hour.
Meanwhile, prepare
b>for 20 minutes.
While the chicken cooks, prepare the lemons: for preserved lemons
b>lemons well.
Be sure to have a jar big enough for
ver tightly and let rest for 8 hours at room temperature
n't weigh your lemons to begin with,
For Huckleberry Compote:
Place all
FOR THE PASTRY: Make a
est from 4 Meyer lemons. Reserve 1 1/2 tablespoons for the dough
cup juice from the lemons; set aside.
In a
Squeeze enough juice from lemons to equal 1/4 cup;
ver medium heat.
Stir for about one minute.
Remove
stockpot of boiling water for canning.
1 large saucepan
If you are using regular lemons, taste to be sure the
For the marmalade:
Heat a
*If you can't get Meyer lemons, mix equal parts fresh orange
nd pepper; continue to saute for 2 to 3 minutes longer
he juice of 8 Meyer lemons or 8 regular lemons in a pinch
at dry. Halve the lemons crosswise and juice them, reserving
eel, soak the lemons in lukewarm water for 3 days, changing