Preserved Lemons are widely used in Middle Eastern cooking – but although the lemon wedges, or whole lemons (traditionally) are preserved, it is only the rind, which contains the essential flavour of the lemon, which is used in recipes.
Preserved Lemons Recipe
Makes about 2 jars (each jar 1.2 litres)
- 10 unwaxed lemons
- 200ml fresh lemon juice (made from 5 lemons)
- – boiling water (to top up)
- – sea salt flakes (2 tbsp per jar plus extra)
Wash the lemons well, and cut 10 lemons into six wedges each. Rub a generous amount of sea-salt flakes on to the cut surface of each wedge. Juice the remaining 5 lemons. Put the kettle on to boil water.
Pack the salted lemon wedges into two 1.2 litre warmed sterilized jars. To each jar, add 2 tbsp sea salt, and half the lemon juice, then top up with boiling water, to cover the lemon wedges. Seal the jars and leave to stand for 4 weeks before using.
When you want to use preserved lemons rinse them well to remove some of the salty flavour, then pull off and discard the flesh. Cut the lemon rind into strips or leave in chunks and use as desired in the recipes.