Traditionally associated with North African dishes, candied lemons are making a cross-cultural shift. Here are four ways they’re making their mark in the Bay Area.
Chef and owner Staffan Terje has served seared Monterey Bay squid with corona beans in a preserved Meyer lemon dressing dosed with Calabrian chili since the restaurant opened. It’s an appetizer, but regulars order double portions as a starter. 230 California St., SF; (415) 955-0663. www.perbacco
Schröder: When the 122-year-old German restaurant reopened last year, chef Manfred Wrembel launched a sophisticated menu that plays on his German heritage and leverages Californian produce. It preserves Mariquita Farm Meyer lemons, livening up a seafood dish of Mount Lassen red trout and Jerusalem artichokes with a vibrant candied lemon gel. 240 Front Street, SF; (415) 421-4778. www.schroederssf.com
In the kitchen
Inna Jam: The Emeryville company, best known for its jalapeno jams, uses the whole fruit for its salt-preserved Meyer lemon, which makes a soft, spreadable condiment and brine recommended for “mezcalritas.” $12 for 9 ounces at innajam.com and goodeggs.com
Restaurant Lulu: The restaurant’s product line includes Meyer lemon confit in olive oil as well as a tangy lemon confit and garlic mustard, both recommended as greens for vegetables. Mustard is $7 for 8 ounces; candied lemon is $11.25 for 6 ounces at the restaurant lulu
— Tamara Palmer, [email protected]