Preserved lemons are my new favorite things. They are much lemonier than a regular lemons and have a mildly tart and lightly salty taste. They are traditionally used in Moroccan cuisine but I’ve been throwing them into about everything from soup to birthday cakes!
This recipe is modified from Epicurious.com
5 organic lemons (use myers lemons if you can find them)
1/4 -1/2 cup salt
Freshly squeezed lemon juice (you may need a little extra)
1-quart mason jar
- Cut 1/4 inch off the tip of each lemon. Quarter the lemons from the top to within 1/2 inch of the bottom (keep the lemon attached at the base). Sprinkle salt inside the lemon.
- Place 1 tablespoon salt on the bottom of a 1-quart mason jar. Add a couple of lemons and pack down. Sprinkle with salt, then add more lemons. Press the lemons down to release their juices. Once all the lemons are added and pressed, if there isn’t enough lemon juice to completely cover the lemons. Add more.
- Set the lemons in a warm place and shake the jar each day to distribute the salt and juice.
- Let stand for 30 days, yep, one month. Remember, patience is a virtue.
- Rinse each lemon before use.
- Preserved lemons will keep for up to a year. I keep mine in the fridge but apparently they are fine at room temperature.