The concentrated lemon of the marmalade highlights the citrus notes typical of fresh goat cheeses, while bay leaf adds a subtle herbal note that complements similar undertones in the cheese.
Boil 3 cups water and pour over 12 Meyer lemons in a colander. Scrub the lemon rinds gently with a vegetable scrubber to remove any wax.
Juice the lemons and set the juice aside.
With a sharp paring knife, remove the remaining pulp and slice the peels into thin strips. Place the peels in a large, heavy-bottomed saucepan, cover with 6 cups water, and bring to a boil. Boil for 2 minutes.
Drain the peels and rinse with cool water. Repeat this process four more times.
In a large, heavy-bottomed saucepan, combine the lemon juice, peels, 2½ cups sugar, 1 bay leaf, and ½ teaspoon kosher salt and cook over medium heat, stirring occasionally and skimming off the foam once or twice, for 30 minutes. Add 1 split vanilla bean and ¼ teaspoon kosher salt and cook for 15 minutes more, or until the marmalade thickens (don’t worry if it isn’t as thick as you’d anticipated—it will gel more as it cools).
Remove from the heat and discard the vanilla bean. Store in tightly sealed glass jars in the refrigerator for up to 1 month.
Also delicious paired with Bûcheron. It is also great in marinades and glazes, baked in cookies and pastries, or on Sunday morning buttered biscuits.