Preserved Lemons | ExpatWomanFood.com
 
 

Posted on

30 September 2012

by

ewfood

Preserved Lemons

Ingredients

6 medium lemons
250ml lemon juice
250ml lime juice
55grams cooking salt (coarse)

Preparation

  • Quarter the lemon lengthways and allow for a 5mm of the base
  • Sprinkle the cut lemons with salt
  • Put the lemons into a sterilised jar (1.5 litres) and pour over mixture and fill the jar to the top and seal.
  • To serve: discard and remove the pulp from the rind.
  • Squeeze the juice from the lemon rind, rinse rind well and slice thinly.
  • Can be served with a platter of olives, cubed feta cheese and olive oil lightly sprinkled over.
  • The rinds can also be used in tagines, casseroles, with salad for a fish dish.
Cooks Note

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