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Moroccan Style Preserved Lemons

i printed out a recipe of cuistot's recipe286145 that i wanted to make, but i had never heard of preserved lemons before. i found this recipe, which is a quick and easy way to make them. preserved lemons typically take 4-6 weeks to cure, but this is an alternate way to make them if you can't wait that long. the "cooking time" is actually the time needed for marinating.

3 ingredients11 preparation steps
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Ingredients

  • lemon
  • kosher salt
  • lemon juice

Preparation

  1. 1blanch 2 lemons in boiling water for 10 minutes
  2. 2drain
  3. 3when cool enough to handle , cut each lemon with a sharp knife into 8 wedges and discard seeds
  4. 4toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid
  5. 5squeeze enough juice from remaining lemons to measure approximately 1 / 4 cup
  6. 6if needed , add more juice to completely cover the lemons
  7. 7put lid on jar and let lemons stand at room temperature , shaking gently once a day , for 5 days
  8. 8rinse lightly before use to remove excess salt
  9. 9if you have any preserved lemons left , you can put them -- along with the original lemon juice liquid -- into the refrigerator
  10. 10make sure the lemons are covered
  11. 11they will keep up to two weeks