Moroccan Preserved Lemons
A North African accent for a variety of dishes, from tagines and couscous to a garnish on a wood fire oven pizza. Thin-skinned Meyer lemons recommended, though Eureka works well, too. Kosher salt makes a good choice as it dissolves easier. Your jar of preserved lemons may or may not be kept refrigerated.
Step-by-step instructions
- 1
Wash lemons well.
- 2
Be sure to have a jar big enough for the lemons to fit. Put a couple tablespoons of salt in the bottom of the jar.
- 3
Holding over a plate to catch the juice, make four deep longitudinal cuts, evenly spaced, in each lemon. Keep ends attached.
- 4
Or quarter the lemons keeping stem end intact.
- 5
Pack salt liberally into cuts.
- 6
Pack lemons into jar tightly, helping to press out some juice and sprinkling thin layer of salt over each layer of lemons. Top with final layer of salt.
- 7
Add juice from the plate.
- 8
Cover jar tightly and leave at room temperature for a few days, watching level of juice. Lemons should be covered in their own juice, if not, add more lemon juice.
- 9
They'll be ready to eat in a few weeks and can keep for up to a year.
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