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.
Equipment
- 1 microplane can use a fine box or flat grater
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
- Measure the salt into a medium mixing bowl (glass, ceramic, or stainless).
- 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!
- 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.
- 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.
- 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.
- 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!
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