Scrub lemons, cut both ends off and cut in half from end to end.

Slice each half into ¼” slices (if they’re too narrow, they’ll fall apart) removing seeds as you go.

Layer lemon slices in colander, salting each layer liberally with Kosher salt. Let drain 48 hours. Discard drained liquid.

Rinse with cold water—gently, gently (I use the spray attachment to the sink faucet). Don’t be too vigorous with the rinsing—you’re better off to err on too much salt than to have lemon slices in total disarray.

Drain as much water off as you see fit—overnight works. After a good drain in the colander, I spread them out on a kitchen towel and pat. Toss gently with additional salt (not as much, however, as you used in the first step).

The placing-preserved-lemons-in-a-container step can be done with as much or as little abandon as you prefer. I have dumped a batch in a jar, covered it with oil and have also very carefully—keeping Martha Stewart in mind (the precise Martha, not the indicted Martha)—fanned each slice separately. The taste isn’t affected—but the visual is.

Dump or layer—as is your wont—adding garlic, herbs or other flavoring and cover with oil (1 part olive and 1 part salad). The preserving process seems to force oil out of the containers, making a nasty mess, so put the lemon-filled containers on plates. Be sure to cover the slices completely as the exposed parts will mold.

Store for at least two weeks before using. They will keep refrigerated for months.

Chicken with preserved lemons

·         two to four cloves of garlic, minced

·         olive oil for pan-frying chicken and mixing marinade

·         one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts

Spices:

·         quarter teaspoon black pepper

·         quarter teaspoon ground ginger

·         pinch of saffron

·         one teaspoon cumin

·         one teaspoon turmeric

·         one stick of cinnamon or a few pinches of ground cinnamon

·         one teaspoon coriander

·         two onions, finely chopped

·         two cups chicken broth or stock

·         one cup green olives

·         two preserved lemons, cut into slices

·         salt, to taste

Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.

Heat the oil in a large casserole pan. Fry the chicken until all sides begin to brown. Add spices. Add onions. Stir-fry over high heat for a few minutes.

Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.

• 2 large Meyer lemons
• 6 eggs
• 8 oz. ground almonds or almond flour
• 8 oz. sugar
• 1 teaspoon baking powder
• Butter and flour for cake tin

Preheat oven to 375 degrees. Wash and boil the lemons (unpeeled) in a little water for nearly two hours. Let them cool, then cut them open and remove the seeds. Turn the lemons into a pulp by rubbing them through a sieve or by putting them in an electric blender.

Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly, and pour into a buttered, floured cake pan, preferably one with a removable bottom.

Bake in a 375 degree oven for about 1 hour. If the cake is still wet, leave it in the oven for a little while longer. Cool cake in the pan before turning out. Serve with Chantilly cream flavored with Meyer lemon zest.

Meyer Lemon Blueberry Tart
Lemon Curd
• Grated zest of 2 Meyer lemons
• juice of 2 Meyer lemons (about 6 tablespoons)
• 3 tbsp water
• 1/2 c. sugar
• 1/4 lb (1 stick) unsalted butter
• 1/4 tsp salt
• 3 whole eggs
• 3 yolks
• 1 prebaked 11" pate sucree tart shell
Blueberry Topping
• 3 cups blueberries
• 1/4 c. sugar
• 2 tbsp water
To make the lemon curd, put the lemon zest, lemon juice, water, sugar, butter, and salt into a 1-quart heavy-bottomed non-reactive saucepan. Heat slowly over low heat, stirring until the sugar dissolves and the butter melts.

Briefly whisk the eggs and egg yolks together in a bowl. Drizzle the hot lemon mixture into the eggs, whisking all the time, then scrape the contents of the bowl back into the saucepan and cook over low heat, constantly stirring and scraping the bottom of the pan, until the mixture thickens, about 5 minutes. Strain the curd through a fine-mesh sieve and pour, still warm, into the prebaked tart shell. Spread evenly.

To make the blueberry topping, put 1 1/2 cups of the blueberries into a small saucepan with the sugar and water. Cook about five minutes over medium heat, stirring and smashing up the berries until they turn into thick jam. Fork the remaining blueberries into the jam, keeping them whole, and heat for about 30 seconds, just enough to warm them slightly. Spoon the topping evenly over the lemon curd in the tart shell. Let the tart cool for 30 minutes before slicing. Makes one 11-inch tart