Meyer Lemon Salt

This homemade citrus-infused finishing salt can be used immediately, but will
have the best texture and flavor once the salt has dried and fully infused.

Servings: 1 pint

Author:

Prep Time
30 minutes

Course:

condiments

Cuisine:

American Mediterranean

Keywords:

condiment gift seasoning meyer lemon food preservation garnish finishing salt flavored salt

🧂 Ingredients

2 cups kosher salt
4 large meyer lemons

can sub other citrus as desired
2 tbsp meyer lemon juice

use the juice from the fruit you zest

Instructions

1 Measure the salt into a medium mixing bowl (glass, ceramic, or stainless).
2 Zest the lemons (or limes, grapefruit, or whatever citrus you are using) into
the bowl of salt. If you are using thin-skinned meyer lemons, you can also
finely mince the whole peel and incorporate into the salt rather than just the
zest... other citrus is too bitter and pithy for this method though!
3 Mix well to distribute zest. Add the citrus juice a little at a time- you may
not need all of it, or you may need to add it over time. You don't want to
dissolve the salt, but you do want to add flavor and tang. Freeze any remaining
juice or refrigerate and use within a few days.
4 Spread the salt out on a nonreactive surface- I use a large ceramic or glass
plate or platter, or pyrex dish. You want a thin layer, no more than a 1/4"
thick.
5 Stir the salt daily until it is fully dry. You can incorporate more lemon as it
dries if you want a more flavorful salt- the trick is not to add so much that it
dissolves the salt.
6 If the salt has clumped, break it up in a mortar and pestle, food processor, or
blender (just pulse lightly- you don't want to pulverize it into powder) once it
has fully dried. When you are certain it is dry (this will vary based on the
humidity and temperature in the room) you can bottle it for storage or gifting!