Published by Artisan
This is cheating; but I think that it is a triumph. It permits me to make Moroccan, dishes without having had the forethought to make real preserved lemons. The recipe can easily be multiplied if you like to cook Moroccan food often. The entire lemon is edible and silky. If you want to make the genuine article, read Paula Wolfert. This version will get closer to her kind by keeping in the refrigerator for about a month. Watch out for seasonings when using the lemons, which are very salty.
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturesalty, tart
Type of DishCondiments
- 1 cup kosher salt
- 2 lemons, washed, trimmed of ends, each cut lengthwise into 6 wedges, seeds removed
- 2 tablespoons fresh lemon juice
Place the salt and 1 cup water in a medium saucepan over high heat (the liquid will be oversaturated, and the salt will eventually precipitate). Add the lemons, skin side down, and simmer for 30 minutes. Drain the lemons; rinse once, place in a container covered with the lemon juice, and allow to cool.
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2011 Barbara Kafka