If the above lemons look a little "special", that's because they are Meyer Lemons - a seasonal variety that is thought to be a cross between an orange and a lemon. Their smooth glossy skin and sweet tart taste make for delicious marmalade - which will be the fate of most of the case Kevin purchased - but a few of these will also be preserved for use on his New Year's Eve menu.
Preserved lemons are simply made by salting them generously and packing them in jars with lemon juice. Kevin quartered his to speed the process up a bit - it typically takes 4 to 6 weeks. First he tossed the cut lemons with kosher salt.
These he packed into quart jars and covered them with lemon juice. They've been sitting on his desk in the office, "preserving" I hope, until tomorrow when he will add some oil and repack them into one large jar, where they will remain in the walk-in until New Year's Eve.
What are they going on? The braised lamb dish!
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