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salt-preserved MEYER LEMON


Our salt-preserved meyer lemons are made with less salt than traditional preserved lemons - they are meant to be eaten in their entirety: rind, fruit, and juice! (There's no need to rinse off excess salt as instructed to in many recipes using traditional preserved lemons - simply use them as they are).

Salt-preserved lemons are popular condiments in North Africa and South Asia. They're amazing with any steamed veggies (asparagus, green beans, kale, broccoli, etc), chicken tagine, fish, pasta, lentil soup, fava beans… They brighten up any recipe and add a savory umami touch, a pop of brightness and acidity, and some saltiness, too! In our home kitchens preserved meyer lemons are a versatile ingredient - simply chop up a piece or two and mix with your dish, serve whole pieces of lemon alongside meat dishes, add the juice brine to a salad dressing, or use that juice brine to make a mezcalrita!

pictured above: steamed kale + carrots dressed with salt-preserved meyer lemons + olive oil

pictured above: chickpea stew with salt-preserved meyer lemon (chop up the soft lemon with a spoon and mix it in) 

pictured above: This celery salad is crazy-simple and super-delicious, and a refreshing way to balance out rich food (Thanksgiving I'm looking at you). It's just fresh celery sliced thin, salt-preserved meyer lemon (the brine from the jar or a piece chopped up), olive oil, and black pepper. No need to add additional salt (the salt-preserved lemon will take care of that). This is a great way to use up some of that extra celery! If you want to add more flavors/colors/textures, radishes and fennel bulb are great additions.
INGREDIENTS: organic meyer lemons (grown in Capay, California), sea salt (solar-evaporated in the San Francisco Bay)
SIZE: 9 fluid ounces (266 ml)

SHIPPING COST: any size order ships in the continental United States for a flat rate of $12. For orders to Hawaii or Alaska please email 

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