Freezer Preserved Lemons

Ingredients

• 9 Meyer lemons
• 9 tablespoons kosher salt
• 9 teaspoons sugar

Instructions

1. Fill a sink or large bowl with a mixture of cold water and ice.
2. Fill an 8-quart pot two-thirds full of water.
3. Place pot over high heat, and bring to a boil.
4. Remove from heat, and add lemons.
5. Allow lemons to sit for 1 minute, then immediately remove them and place in the ice water bath.
6. This will remove any wax or pesticides.
7. In a medium bowl, combine salt and sugar.
8. Cut lemons in quarters from the end down to about 3/4 inch from the other end; leave quarters attached at one end.
9. Divide salt and sugar mixture evenly among lemons, heaping it in the spaces between the quarters of each lemon.
10. Place lemons in freezer bags, and freeze for one month.
11. To use, remove from freezer and cut into quarters.
12. Separate pulp from skin, and discard pulp.
13. With the point of a small knife, remove and discard any pith.
14. Cut skin into julienne or dice.