Recipe
September 23, 2011
Joan Nathan’s Preserved Lemons 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).
Directions
Yield:
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).
[img_assist|nid=2061331|title=|desc=|link=url|url=http://houseandhome.com/food/menus/recipes-quiches-kugels-couscous|align=middle|width=225|height=264]Joan Nathan