When you want to keep those delicious Meyer lemons all year long, what do you do?... You preserve them! (Even more good news, it's so easy to do!) Just slice the lemons (I chose to do thin slices so they would be ready to use even faster because I have absolutely no patients...) After slicing the lemons layer them in a glass canning jar with a plentiful layer of salt between each layer when you reach the top press the lemons down and add a few more then top off with salt and sill the lid! Let the lemons set for a few days to a week ( I ended up getting into mine on day 4 and they were ready) I absolutely love preserved lemons, I use them in just about everything I cook from a light lemon garlic chicken pasta, sautéd shrimp, baked parmesan asparagus, to adding zest to a fresh salad. I have even used them as a salty, sour garnish for cocktails!