There’s a bright spot shining through these dark, cold, gray days of winter! This is the time of year when citrus is at its peak, bringing us all a bit of sweet, juicy goodness in the midst of a winter that feels like it will never (ever) end. The contrast of dull winter and tangy citrus is one that should be celebrated! It’s like having a ray of sunshine in the middle of a blizzard… and who wouldnt welcome that right now?!
Lemons, limes, oranges, and grapefruits are all bursting with flavor this time of year, but the Meyer lemon is especially delightful. It’s tangy and tart as a lemon should be (insert: puckered, sour, lemon face), but it has unexpected floral notes that radiate spring. Everything about this lemon is bold- from its dark golden color, to its zesty juicy flavor- the Meyer lemon stands out as the shining star of winter citrus.
I was lucky enough to pluck one straight from my mom’s Meyer lemon tree. The little tree looks like it could barely hold itself up, and yet it produces an abundance of full sized fruit each winter. For me, it’s the equivalent of finding buried treasure (I’m not exaggerating, these little beauties are worth their weight in gold to me)! I spent a long time dreaming of things to make with the lemon, things that would bring out its flavor while savoring every.last.ounce.
After much thought, I finally settled on making Meyer Lemon Sea Salt. It would be a great way to use both the zest and juice, and it is something that we could savor for months to come. It will also make a nice little gift when packaged up in something pretty. This recipe couldnt be any simpler and the result is a beautiful, lemony, fragrant salt that can be used in a variety of dishes. I’m looking forward to enjoying this burst of sunshine in our cooking for months to come!
Note: This recipe would also work well with oranges, grapefruit, or any other citrus fruit
Meyer Lemon Sea Salt
Zest of 1 Meyer lemon
2 Tbsp Meyer lemon juice
1 Cup course sea salt
Pour 1 cup of course sea salt into a blender. Add the lemon zest and juice. Pulse on the highest speed setting for 10-15 second intervals until the salt is broken down to a fine, powdery substance and the zest and juice are well incorporated. You may need to stir with a spoon or give the blender a good shake now and then if the mixture gets clumpy.
Once the salt reaches the desired consistency, pour the mixture onto a foil lined tray. Let it dry out at room temperature for at least 4 hours, but overnight is ideal. If after drying, the mixture becomes hard, you may need to pop it back into the blender for a few seconds to break it back down. Store in an airtight container and enjoy!