Makes48 pieces
- Active Time:15 min
- Start to Finish:5 days
RECIPE ADAPTED FROM PAULA WOLFERT
December 1999
Preserving a Meyer lemon captures its glorious perfume. We’ve adapted cookbook author Paula Wolfert’s quick method, our favorite, and made it even faster by blanching the lemons first. The rind of a preserved lemon is a common ingredient in Moroccan dishes; we also love it in all kinds of soups, stews, and salads and as a low-fat alternative to olives. Save the pulp for Bloody Marys or anything else enlivened by a little lemon juice and salt.
-
2 1/2 to 3
lb
Meyer lemons (10 to 12)
-
2/3
cup
kosher salt
-
1/4
cup
olive oil
-
Blanch 6 lemons in boiling water 5 minutes. When cool enough to handle, cut lemons into 8 wedges each and discard seeds. Toss with salt in a bowl and pack into jar.
-
Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and cover jar with lid. Let stand at room temperature, shaking gently once a day, 5 days. Add oil and chill.
Cook's Note: Preserved lemons keep, chilled, up to 1 year.
