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  • How to Make Preserved Lemons

    1 vote
    How to Make Preserved Lemons
    Prep: 20 min Servings: 1
    by Foodiewife
    397 recipes
    >
    We are fortunate to have a Meyer lemon tree in our backyard. I prefer Meyer lemons for most of my baking, because the juice is sweeter. This year, we had a bumper crop of lemons, and I usually make batches of homemade lemon curd, or I freeze the juice for when I need it. I've always wanted to make Preserved Lemons, as they are commonly used in Moroccan style recipes. However, they are also delicious in making vinaigrette, with seafood and in sauces. It's very simple to make preserved lemons, and after three weeks, it's ready to be used. Just remove the pulp, rinse the peel (from excess salt) and there you go. These can keep for months in the refrigerator. NOTE: You can use Eureka lemons, but Meyer lemons are sweeter.

    Ingredients

    • 3-5 Meyer lemons (depending on size), organic preferred
    • kosher or coarse salt

    Directions

    1. Equipment needed: Clean and sterilized canning jars (pint size are great)
    2. Wash and clean the lemons.
    3. Trip off the pointed ends of each lemon.
    4. Cut each lemon, from the top, almost to the bottom in quarters (so that the lemon opens up, but the quarters aren't completely separated.
    5. Place one teaspoon of salt at the bottom of the jar.
    6. Add one teaspoon of additional coarse salt inside each partially quartered lemon.
    7. Place the lemon into the jar, and push down. (If you have a "muddler" this helps.)
    8. Continue partially quartering and salting additional lemons and push down into the jar, to squeeze out as much juice as possible.
    9. NOTE: If your lemons don't yield enough juice to cover the lemon quarters completely, add a little sterile water (boiled and cooled.)
    10. Once the jar is full, seal with a lid. Tilt and move the salt and liquid around a few times a day, for three weeks.
    11. For safety reasons, keep the lemons refrigerated.

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