Preserved Meyer Lemons

On a chilly day in January, I made preserved Meyer lemons. I will give them a shake every day, and in about three weeks they should be ready. I am collecting recipes for pasta, gremolata, roasted potatoes, relish and fish dishes. I am excited to see what new dimension this condiment will bring to the food we cook at home!

preserved meyer lemons recipe nyc food photographer

Published by Jennifer May

Jennifer May is a food photographer based in New York's Hudson Valley and Brooklyn.

Food stories in New York's Hudson Valley and beyond from photographer Jennifer May