Preserved Meyer Lemons

1. Blanch 6 Meyer lemons in boiling water 5 minutes.

2. 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).

3. Squeeze enough juice from remaining lemons to measure 1 cup.

4. 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.

5. Cooks' note:

6. • Preserved lemons keep, chilled, up to 1 year.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	54 g
Energy	477.36 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4109 g
Calcium, Ca	0.54 mg
Fatty acids, total saturated 22:0	0.0697 g
Tocopherol, beta	0.0594 mg
Fatty acids, total saturated 20:1	0.1679 g
Sodium, Na	1.08 mg
Fatty acids, total saturated 16:1 undifferentiated	0.6777 g
Total lipid (fat)	54 g
Fatty acids, total saturated 16:0	6.0966 g
Choline, total	0.162 mg
Fatty acids, total saturated 18:0	1.0546 g
Fatty acids, total saturated 18:1 undifferentiated	38.4853 g
Betaine	0.054 mg
Iron, Fe	0.3024 mg
Tocopherol, gamma	0.4482 mg
Fatty acids, total saturated 18:2 undifferentiated	5.2715 g
Fatty acids, total polyunsaturated	5.6824 g
Fatty acids, total polyunsaturated 17:1	0.0675 g
Phytosterols	119.34 mg
Fatty acids, total saturated 20:0	0.2236 g
Vitamin K (phylloquinone)	32.508 g
Fatty acids, total saturated	7.4563 g
Fatty acids, total monounsaturated	39.3989 g
Fatty acids, total polyunsaturated 17:0	0.0119 g
Vitamin E (alpha-tocopherol)	7.749 mg
Potassium, K	0.54 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.66 cup	0	0	0
Olive oil	0.25 cup	477.36	0	54
meyer lemon	5.5 lbs	0	0	0