Preserved lemons are so easy to make it almost feels wrong to write a blog post about them but I love the photo so much I couldn’t resist. They are a very useful item to have in the cupboard and they also make lovely presents for foodie friends. They can be used in a variety of dishes from the obvious Moroccan tagines to more fusion style dishes. For example, I take a few quarters (rinsed of excess salt, of course) and whizz them in a blender with ginger, chilli, garlic and a touch of honey to foil poach fish and seafood in. Sticky lemon chicken is another example that springs to mind but essentially, experimentation is the key.
Lemons, Good salt – that’s it!
Wash and quarter the lemons. In a large bowl cover the lemon quarters with good salt – sea salt, for preference. Make sure all the quarters are well coated with salt crystals and then push them into large preserving jars or any jars with a tight lid.
Now simply wait for one week. If enough liquid has come out of the lemons to cover them all you have to do now is wait a further 3 weeks and they’re ready to use. If the lemon quarters are not completely covered you will need to squeeze over extra fresh lemon juice until they are and, again, wait 3 weeks. They will keep for up to one year without refrigeration.