DAY Recipe

Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as [...]

This recipe was inspired by the delicious lemon-oregano jam Mario Batali serves at Babbo, in New York City. Try a dollop of our version on poached or grilled fish or chicken, or use it as a dip for steamed asparagus or artichokes.Active time: 20 min Start to finish: 1 day

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Good enough to eat by the spoonful, this curd can be used as a cake or tart filling or served with scones, muffins, or fresh fruit.
Active time: 20 min Start to finish: 20 min

Makes about 1 2/3 [...]

The small, sweet Meyer lemon, common in California backyards, has a thin, smooth skin and a juice interior and is particularly fragrant. These scones, which are lighter than most, will spread slightly during baking.

Makes 16.

INGREDIENTS
2 tablespoons freshly grated [...]

Active time: 1 1/4 hr Start to finish: 25 1/4 hr

Makes 6 (1/2-pint) jars

INGREDIENTS
6 meyer lemons (1 1/2 lb)

4 cups water

4 cups sugarspecial equipment:

cheesecloth

kitchen string

6 (1/2-pint) mason-type jars, sterilized
DIRECTIONS
Halve lemons crosswise and remove seeds. [...]