Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor and aroma in all kinds of soups, stews, and salads. We've adapted Mediterranean-food authority Paula Wolfert's quick method and made it even faster by blanching the lemons first. If you manage to find Meyer lemons, this is a great way to capture their unforgettable taste and perfume.
Lemons keep, chilled, 1 year.
Recipe information
Total Time
5 days
Yield
Makes 48 pieces
Ingredients
Equipment:
Preparation
Step 1
Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into jar.
Step 2
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.
