Preserved Lemons

by Cathy Kirkham, Foodsmiths Staff

"I love preserved lemons, and eagerly await the Meyers lemons coming into the store! There are so many great ways to use them. Dice and add to olive oil for a quick dressing, or add to mayonnaise with some garlic and chopped fresh mint for a dip with vegetables or a sauce for fish. Stir into a guacamole, salsa or tuna salad for a bright flavour boost. Add to chicken when roasting. Throw into a tomato and cucumber salad. And they are a must for Moroccan inspired dishes."

  • 6 Meyer lemons
  • ½ cup kosher salt (I use pink himalayan salt)
  • 1 6" piece of cinnamon stick (you can get Cha's Organics real cinnamon sticks if you prefer)
  • 2 - 4 cloves
  • 2 bay leaves
  • 1 wide mouth mason jar, quart size, sterilized

Scrub 4 of the lemons. Cut into lengthwise quarters from the tip to within ½ inch of the stem end (not all the way through). Toss the cut lemons in a bowl with the salt, pack the salt into the cut edges. Return into lemon shape and pack them tightly into the jar. Add the extra salt, cinnamon stick, cloves and bay leaves. Add the juice from the two remaining lemons and cover the jar.

Leave in a cool place on the counter for one week, tip the jar once a day to mix in the salt. After a week refrigerate and wait (patiently) for 3 weeks before using. Rinse the preserved lemons before using, and remember: you only use the rind!

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