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fine cooking- preserved lemons

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is a recipe from Fine Cooking.com 1998 # 30. This is a great way to have lemons on hand for all your cooking endeavorers- rinsing the lemon well under cool water makes the whole lemon usable in you cooking and the rind will be great in your baking . This method is ready to use when tender, in 3-4 weeks. Rinse them lightly before using. Once opened, store in a cool, dry place or refrigerator. They'll keep for up to 6 months in the refrigerator.

(1 rating)
yield 1 quart jar full (12 lemons)
prep time 10 Min

Ingredients For fine cooking- preserved lemons

  • 12
    unblemished, thin-skinned, washed and dried meyer lemons
  • kosher salt
  • 1 qt
    wide mouth jar and lid

How To Make fine cooking- preserved lemons

  • 1
    Wash and dry a 1-qt. wide-mouth glass jar. Cut a thin slice from the top and bottom of each lemon. Set 1 lemon on end and slice it 3/4 of the way through the fruit so that the two halves remain attached at the base; do not cut in half. Turn the lemon upside down, rotate it 90 degrees, and make a second slit down the center, crosswise to the first.
  • 2
    Fill each cut with as much salt as it will hold. Put the lemon in the bottom of the jar. Repeat with the remaining lemons, compressing them into the jar until no space is left. The number of lemons you can squeeze into a jar will depend on their size, the thickness of their skin, and the size of the jar. A dozen small, thin skinned lemon, like Meyers, should fit in a 1 -quart jar.
  • 3
    As you process, the juice squeezed from the lemons should fill the jar. The lemons will get easier to squeeze into the jar the longer they sit. In fact, more lemons can be added the next day as the rinds begin to soften. If the lemons aren't completely covered with juice, add some juice squeezed from other lemons to cover. Seal and set the jar aside. Make sure the lemons are covered by juice at all times, adding more if necessary.
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