We are lucky to have Meyer lemons here in Austin. In fact, the majority of Meyers for the country grow in the Rio Grande Valley. They have a wonderful perfume and a more delicate flavor than a standard lemon. Though they fruit almost year round, they hit their stride in Winter. This is a good time to preserve them for quick use year round.
Salt has transformative power. Just ask the Egyptians, who were the first culture to widely use it for preservation. Go ahead, I’ll wait.
To preserve lemons, all you need is salt. But that’s no fun. I add a little minced shallot, garlic and sugar. Slice the lemons and cover each layer with a little of the mixture. After a week, they will turn less aggressive and take on a savory quality. A perfect condiment for roasted chicken or fish. Or, minced in a salad dressing or sauce. After you use a little, cover the remainder with some olive oil. The storage potential is almost indefinite.
I big shout-out to my neighbor down the street whom I borrowed these from. A mature Meyer tree in their front yard litters the ground with half rotting fruit. If we could all be so lucky.