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Preserved Lemons Recipe Guide

This document provides a recipe for preserved lemons. It calls for scrubbing and drying 4 lemons before cutting them lengthwise and stuffing them with 3 tablespoons of kosher salt each. The lemons are then placed in a glass jar and covered with 11⁄2 cups of fresh lemon juice. The jar is shaken daily for 4 days and then cured in the refrigerator for 4 to 6 weeks before use. The preserved lemon rind can be removed from the pulp and used sliced, chopped, or minced in both cooked and uncooked applications.

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141 views2 pages

Preserved Lemons Recipe Guide

This document provides a recipe for preserved lemons. It calls for scrubbing and drying 4 lemons before cutting them lengthwise and stuffing them with 3 tablespoons of kosher salt each. The lemons are then placed in a glass jar and covered with 11⁄2 cups of fresh lemon juice. The jar is shaken daily for 4 days and then cured in the refrigerator for 4 to 6 weeks before use. The preserved lemon rind can be removed from the pulp and used sliced, chopped, or minced in both cooked and uncooked applications.

Uploaded by

madduxdavid
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Preserved Lemons :: America’s Test Kitchen :: Recipes 1/23/12 11:14 AM

Preserved Lemons

From the episode: A Moroccan Feast

Makes 4 Lemons

We prefer Meyer lemons; however, if you can't find them, you can substitute regular (Eureka) lemons. Look for
lemons with thin skins. Do not substitute table salt for the kosher salt. Depending on the size of your lemons, you
may need more or less lemon juice to cover the lemons. You will need a 1-quart glass Mason jar for this recipe.
The preserved lemons can be refrigerated for up to six months.

INGREDIENTS
4 lemons , scrubbed and dried well

3/4 cup kosher salt

1 1/2 cups fresh lemon juice from 8 lemons

INSTRUCTIONS

1. Cut each lemon lengthwise into quarters, stopping 1 inch from bottom, so lemons stay intact at base.

2. Hold 1 lemon over bowl and pour 3 tablespoons of salt into cavity of lemon. Gently squeeze lemon, rubbing cut
surfaces together. Place lemon in 1-quart glass Mason jar. Repeat with remaining lemons and salt. Add
accumulated salt from bowl to jar.

3. Pour lemon juice into jar so lemons are submerged. Cover jar tightly with lid, shake, and refrigerate, shaking
jar once per day to redistribute salt and juice for first 4 days. Let lemons cure in refrigerator until glossy and
softened, 4 to 6 weeks.

4. When ready to use, cut off desired amount of preserved lemon. Using knife, remove pulp and white pith from
rind. Slice, chop, or mince rind as desired. (For uncooked applications, rinse lemons to remove excess salt before
using.)

America's Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is


the home of Cook's Country and Cook's Illustrated magazines and is the workday destination
for more than three dozen test cooks, editors, and cookware specialists. Our mission is to
test recipes until we understand how and why they work and arrive at the best version. We
also test kitchen equipment and supermarket ingredients in search of brands that offer the
best value and performance. You can watch us work by tuning in to America's Test Kitchen
(www.americastestkitchen.com) on public television.

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