Preserved Lemons
12
Meyer lemons
More lemons for juicing
Kosher salt
This recipe takes some time before it is ready to use but it is worth the
effort. Preserved lemons are one of the secrets to Moroccan cooking and can
be added to any dish. Wash and dry lemons. Cut through each lemon so it is
quartered, but still attached at the bottom about one-quarter way through
the fruit. Fill each lemon with as much salt as it will hold. Stuff the lemons
in a wide-mouth quart glass jar. Compress them until there is no space left
and lemon juice has risen to the top. The lemons must be covered by juice
to attain a safely preserved quality. If they are not fully submerged in lemon
juice, juice a few lemons to add to the juices already in the jar. Seal and
set aside at room temperature for two weeks. Refrigerate. Lemons can be used
when rinds are tender, about 4-6 weeks. Properly preserved lemons can keep
in a tightly closed container up to a year in the refrigerator.
