Preserved Lemons

Page 21

Cuisine: Moroccan/Algerian/Tunisian | Course Type: Condiments

(2 reviews)

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Recipe Review

As the previous reviewer mentioned, this is more of a technique for preserving lemons than a recipe. I do wish the instructions had more details.......

I used the recommended organic Meyer lemons and was prepared to preserve 5 of them as per the "recipe". I had only 1/2 litre jars on hand that fit 3 lemons each so I ended up preserving 6. Each jar required 1/2 cup of lemon juice and I was faced with the dilemma of how much Kosher salt to use....which ratio was most critical? The salt:lemon juice or the salt:lemon? I chose the latter using just a little more than the 1/3 cup to allow for the 6th lemon.

The instructions stipulate that the lemons must be covered by the liquid. The problem is that they float in the juice so I tried to position the largest lemon so that it blocked the mouth of the jar. At some point during the curing, the density of the fruit/brine changed and the lemons no longer floated.

I used one for the first time in a lamb tagine and it was wonderful......lots of flavour in a very small bite.

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