← Back to Search Results
preserving Moroccan
Preserved Lemon

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Yield: Makes 6 lemons

Ingredients

  • About 2 cups coarse sea salt
  • 6 medium-size lemons

Directions

1.  Wash and dry a 1-quart glass jar with a tightly fitting lid. Pour a layer of sea salt over the bottom and set aside. Trim off 1 inch from one end of each lemon. Quarter each lemon lengthwise but not all the way; leave each intact at its uncut end. Hold 1 of the lemons over a mixing bowl, spread it open, and fill it up with sea salt. Place in the jar and repeat with another lemon. Press firmly on the lemons as you add them to the jar.

2.  Pour salt into the jar to fill the spaces between the lemons. Repeat, making three layers of lemons and salt (using the salt collected in the bowl), sprinkling each layer with about 1 teaspoon of salt. Seal the jar. Refrigerate at least 2 weeks before using. The lemons are best after 3 months and will keep up to a year.

3.  To use a preserved lemon, cut through the attached end. Use a paring knife to cut away all lemon flesh and pith from the yellow zest. Discard all but the zest. Use as directed in the recipes or blanch the zest briefly, dice or julienne, and add to salads, stews, or grain dishes.


© 1998 Eric Ripert and Maguy Le Coze
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 24 servings.

5kcal (0%)
17mg (2%)
21mg (35%)
1mcg RAE (0%)
39mg
3mg
0g
0g
1g
3g
0mg (0%)
1454mg (61%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
nigella-express Nigella Express
by Nigella Lawson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
food-to-live-by Food to Live By
by Myra Goodman
baked-explorations Baked Explorations
by Matt Lewis
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
martin-yans-china Martin Yan's China
by Martin Yan
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?