Why This Recipe Works
We use Meyer lemons since they are thinner-skinned, sweeter, and mellower than supermarket Eureka lemons. We quarter the lemons and fill each one with just 2 tablespoons of kosher salt—enough to cure them without making them salty. After placing the lemons into a jar, we cover them with fresh lemon juice and let them sit. In about 6 weeks, they will be soft, deflated, and ready to use in recipes from vinaigrettes to pan sauces.