Cured Lemons
From
Ad Hoc at Home
Cookbook
Page 263
Photo by bhnyc
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bhnyc
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2 reviews,
average rating 4.0 / 5
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Hmmm...the jury may still be out on these. I made them two weeks before I wanted to use them. As I checked on them, I have to say that I really didn't like how they smelled or tasted (I tasted a little of the solution)- salty, sweet and sour, but in a bit of an odd way. I really love lemons and anything lemony so it surprised me that I didn't think these were so great. I will say, though, that I made them specifically to use on the Brined Pork Tenderloin and that they were really good in that di...
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Love, love, love. These are easy to make, but takes two weeks to cure in the refrigerator. The cured lemons add a unique, bright lemon flavor to any dish, which shines through other strong flavors and adds a complex level of flavor.
I've used them in the brined pork tenderloin recipe from the Ad Hoc at Home cookbook and Moroccan dishes that call for preserved lemons.