Preserved Lemon

Preserved lemons are a common flavoring agent in Moroccan cuisine, particularly in very slow braises known as tagines. They are also found as an unusual cocktail garnish.

Ingredients

• Lemons
• Salt

Steps

1. Poke holes in the lemons with a sharp knife. Pack them in an airtight jar, separating them from one another with salt.
2. Cover the jar, and store in a dark place for a day. If the lemons have not released enough liquid to cover, add additional salt and reseal the jar.
3. Store in a cool dark place for approximately 2 weeks. Refrigerate afterwards.

More recipes with lemon

Adapted from “Preserved Lemon” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.