It’s the beginning of citrus season and tiny meyer lemons are starting to make an appearance at the farmer’s market. They are a sweeter cousin of the lemon and are said to be a hybrid of lemon and mandarin orange. I brought back preserved lemons from the holiday food swap last year and used them all so I was time to give it a-go myself. It’s an easy process but takes about 3 weeks until they are ready to use. I used this recipe from foodinjars.com.