Preserved Meyer lemon paste from Good Things - Recipes and Rituals to Share with the People You Love (page 79) by Samin Nosrat

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Aubr3yy on March 08, 2026

    I just finished my paste this morning and I think it tastes really good! I had it in a dark place for a whole month. I read the comments beforehand and decided to go lighter with the salt. I really liked the outcome of it, you could really taste the lemon flavor coming through and it wasn't too salty to where it was inedible. I didn't use the tumeric but I might try it next time :)

  • mweinshel on March 04, 2026

    Echoing others, WAY too salty! For eureka lemons preserved with salt: I’ll use a tablespoon per lemon. Using 4 teaspoons (1 1/3 tablespoon) total per Meyer lemon is A LOT, and I should have realized that in retrospect. I’m going to see how I can salvage this, either adding additional lemon juice and rind, or just using it as I would salt. I’m kind of disappointed in this recipe. Preserved lemons are usually a no-brainer to make.

  • SheilaS on December 17, 2025

    I must have used too much salt in making the preserved lemons as the resulting paste is so salty it’s inedible. I routinely make and use preserved lemons but usually rinse them so the salt hasn’t been an issue.

  • QuinceHouse on November 04, 2025

    I found this to be very salty. I use it as a substitute for lemon AND salt in recipes.

  • DKennedy on October 09, 2025

    Made a batch using a bumper crop of meyer lemons from our yard. Started it just before leaving for a 8 day vacation. It took approx 2 weeks for the batch to mature after spending most of the time in my fridge. I didn't have any fresh turmeric on hand, so I added a small amount of powdered turmeric to the brine upon maturation. When I pureed, the color was similar to that in the illustration. The taste is/was unlike regular preserved lemon. It is lemony and slightly salty, not the typical insane amount of saltiness associated with typical preserved lemon. I retained the remaining brine hoping to find other uses for it.

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