Recipe

Step 1: Cut off the very ends of each lemon. Cut each one lengthwise into quarters, cutting to but not through the opposite end. Sprinkle 2 tbsp of salt into the cut sides of each lemon. Put the lemons in a large jar (it’s fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice. Let sit for a day.

Step 2: The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons. This will help keep them sealed while they preserve. Put the jar in the refrigerator and allow to cure for 2-3 weeks. Before using, scrape off the pulp if desired.

Note: You can shorten the curing period by about 2 weeks by freezing the lemons for a few days after cutting them. Defrost and cure as above in salt and lemon.

Makes 8 lemons

Reprinted with permission from Joan Nathan’s Quiches, Kugels & Couscous (2010 Knopf).