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Preserved Lemons

Try this simple fresh and fast recipe for Preserved Lemons.

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Wash the lemons in hot water to remove the waxy coating.
Cut them in half, squeeze the juice out then cut into quarters.
In a bowl, rub the lemons all over with plenty of sea salt and pack them tightly into a sterilised jar with the lemon juice.
Water can be used to top up the liquids if the juice doesn't quite cover the lemons.
Preserve for at least 5 weeks.
To use the lemons, remove the flesh and pith, and discard.
Finely slice or dice the skin.
For the last minute, 'cheats' version of preserved lemons, simply boil some whole lemons in very salty water for about 30 minutes.

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gail bryant 2 days ago

quite good

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Judith134 August 2011

I am just returned from Bordeaux, a city with an exciting north African culture in the area around St Michel. I had wonderful tajines with preserved lemons but these used the whole lemon cut in quarters, flesh and all. Wonderful! Does this recipe work with whole lemons? Is there a better way?

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Rebecca June 2011

This was fast and easy - terrific recipe

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B J Smith August 2009

Excellant recipe and they are superb.

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Jennifer Deller-Smith July 2009

Really like this, quick easy and a great way to use all those lemons from the tree!

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