Meyer Lemon Finishing Salt

0214_lemonsaltcloseup   0214_lemonsaltinjar

Happy Valentine’s Day! I’ve never been much for this “holiday,” so I’m spending the day cleaning out my closet, making pretentious salt, and wishing I had written Fifty Shades of Grey so I could quit my day job. Also, emailing my ladyfriends, because galentine’s day, I can get behind.

That said, today is special here! Because, for possibly the first time, I’m posting something that I just made. Like, less than an hour ago. It was just too perfect —  we’ve got these cute little heart spoons that we accidentally bought, and, for the first time, I felt inspired to wear a dress to match my food (who am I). I learned how to use my camera’s self-timer for this, you guys. I don’t even want to talk about how many times I had to try to get a photo taken via self-timer on my little tripod with the jar in focus. (Who am I kidding, I do want to talk about it, and it was a lot. I’m also very self-conscious about my hands and bare arms, now.)

Meyer lemon season makes me panic a little bit, like a lot of food enthusiasts it seems, because it’s so short and I like them so much. This year, I’m getting in the preservation game. Since I’m trying to eat fewer sweets, my usual favorites of lemon curd and lemon bars are out, but we’re going full steam ahead with savory.

I’ve recently succumbed to fancy salt. No regrets. It makes a simple meal feel really special for very little effort. This took me maybe 20 minutes total and made my lunch savory, citrusy, and floral. And I felt super indulgent. One day maybe I’ll give these out in tiny jars as gifts? I need more lemons.

Meyer Lemon Finishing Salt
From Simple Bites

1/4 cup sea salt
1 small Meyer lemon (I bet non-Meyer lemons would be fine, too!)

Preheat oven to 150˚F. (Lowest my oven went was 170˚, and it seemed fine.) Scrub the lemon very carefully.

Pour out salt onto a parchment-lined baking sheet. Zest the lemon right over the salt. Massage the zest into the salt using your hands, and arrange more-or-less evenly on the pan.

Bake for 15 minutes or so, until the zest looks dried out. Break up any clumps. Allow the salt to cool, then place into your container.

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  1. Jade, that looks and sounds delicious. We have 2 Meyer lemon trees that bloom year round. When you come back to this area I’ll give you some. We are always giving away Meyer Lemons, they are the best and make a pretty tasty lemonade too/

    1. Thanks, Mrs. D! Still aspiring to make things as delicious and beautiful as you always did! I’d love to try some of your home-grown Meyer lemons. I’ll be back for Lunar New Year next weekend, actually — it’d be great to catch up.

    1. I love the bracelet, thanks for the inspiration as always! Not gonna lie, I put on the lemon-yellow dress and hoped you would notice my efforts! :D

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