For this recipe, Chef Coté uses her own preserved Meyer lemons. To make them, she takes in-season Meyer lemons and quarters them without cutting all the way through (each will look like a flower). She stuffs the center of each lemon with a handful of kosher salt and, one by one, packs them into a 2-quart jar—alternating the rows with fresh bay leaves. She lets them sit for a month before using, then refrigerates the jar and uses the lemons year round.
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