Preserved Lemons
(from Bethany’s recipe box)
Makes 4 Lemons
We prefer Meyer lemons; however, if you can’t find them, you can substitute regular (Eureka) lemons. Look for lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe. The preserved lemons can be refrigerated for up to six months.
Source: America's Test Kitchen Season 12: A Moroccan Feast
Categories: Moroccan
Ingredients
- 4 Meyer lemons, scrubbed and dried well
- 3/4 cup kosher salt
- 1 1/2 cups fresh lemon juice from 8 lemons
Directions
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Cut each lemon lengthwise into quarters, stopping 1 inch from bottom, so lemons stay intact at base.
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Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon. Gently squeeze lemon, rubbing cut surfaces together. Place lemon in 1-quart glass Mason jar. Repeat with remaining lemons and salt. Add accumulated salt from bowl to jar.
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Pour lemon juice into jar so lemons are submerged. Cover jar tightly with lid, shake, and refrigerate, shaking jar once per day to redistribute salt and juice for first 4 days. Let lemons cure in refrigerator until glossy and softened, 4 to 6 weeks.
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When ready to use, cut off desired amount of preserved lemon. Using knife, remove pulp and white pith from rind. Slice, chop, or mince rind as desired. (For uncooked applications, rinse lemons to remove excess salt before using.)