Photography by Angie Norwood Browne
8-9 Meyer Lemons
1-2 cups kosher salt
3-4 regular lemons
Cut Meyer lemons into quarters, keeping them attached at the stem end, and tamp their insides with salt. Then pack them into a wide mouth glass jar, layering with more salt. Pour juice from regular lemons over it, and store in refrigerator. Within a month, the lemons will collapse into the salty brine. Typically, the lemons are rinsed before they”re added to stews, tagines, soups, couscous dishes, and only the rind is used, the pulpy flesh gets discarded.
Food Styling by Emily Browne
Recipe found in The Canal House Cooks Everyday by Hamilton and Hirsheimer