Sunday, January 25, 2009

Preserved Lemons

Preserved Lemons, originally uploaded by jessicafm.

A friend asked me how I make preserved lemons, as she often sees me posting about using them when I roast chicken. It's so simple and so delicious!

2 thin-skinned Meyer lemons, each cut into 8 wedges
1/3 C salt
1/2 C fresh lemon juice
Extra virgin olive oil

Toss the lemon with the salt and place in a 1/2-pint jar with a glass or plastic lid. Cover the lemons with the lemon juice, screw the lid on and leave the jar at room temperature for a week., shaking it occasionally. After a week, drain the lemon juice and pour in olive oil to cover. You can use the lemons for up to 1 year, storing them in the refrigerator.

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