If life gives you lemons, you’re in luck! Use this simple technique to preserve them, which brings out their lemony flavor and makes them less bitter. You’ll have a secret ingredient in the kitchen that will add wow-factor to almost any dish without adding calories.
Preserved lemons are especially suited for Mediterranean, North African, and Indian cuisines, or any dish that calls for lemon. They tie all of the flavors together in this Baked Moroccan Chicken recipe. Add them to grain or bean salads in place of lemon zest, chop some into a simple pasta, or top chicken, fish, or shrimp. Preserved lemon can also be blended into salad dressings and sauces for a more intense citrus flavor. Shake up your salsa, guacamole, and hummus by adding a wedge of one preserved lemon.
Preserved Meyer Lemons
Total Time: 12 hr. 20 min.
Prep Time: 20 min.
Cooking Time: 12 hr.
Yield: Approximately 8 to 10 preserved lemons, or 24 servings, ¼ lemon each
8 Tbsp. kosher salt (or sea salt or Himalayan salt), divided use
8 – 10 medium Meyer lemons, washed, ¼-inch removed at each end
1-quart sterilized canning jar
4 Tbsp. fresh lemon juice
1. Place 2 Tbsp. salt in the bottom of the jar. Set aside.
2. Cut lemons in quarters lengthwise, but do not cut all the way through to the bottom.
3. Gently pull lemons open and sprinkle inside and outside with 4 Tbsp. salt.
4. Place lemons in jar; sprinkle with remaining 2 Tbsp. salt.
5. Top lemons with juice; seal jar.
6. Let jar sit at room temperature for 2 to 3 days, turning upside down every day.
7. Put jar in refrigerator, turning upside down every few days, for 3 weeks, or until lemon rinds soften.
Tip: To use preserved lemon, wash lemon and remove pulp. Thinly slice or chop rind.
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Photos within post by Kirsten Morningstar