Preserve, Part II
Really, this is very easy. So easy I’m going to let the pictures do most of the talking. Ready, here we go.
3) Cut your Meyer lemons almost all the way into quarters (cut most of the way through the lemon, leaving just enough to hold them together at the bottom). Don’t panic if you slip, you can still use them. Just aim for them to stay together.
7) Pour in some of your extra lemon juice from your backup lemons to fill up the extra spaces. Figuring out just how much to put in is a trick. You want it just full enough that a tiny bit of juice leaks out when you screw on the cap (meaning there is as little air as possible in the jar). If you don’t spill a bit, you didn’t use enough.
8) Stand back and admire your industry. Let them sit on the counter (flip them over once a day or so) for a week. After that, top the jars up with extra lemon juice if needed, and pop them in the fridge. They’re ready to use after about a month, and they keep more or less forever (read, a year or so at least).