Preserved Lemons

RECIPE: Jenny Somervell

TIME: 20 minutes (not including curing)

The taste, texture, and aroma of preserved lemons is unique. Cookbooks will tell you otherwise, but substituting fresh lemons isn’t the same. Preserved lemons are popular in Moroccan tagines, salads, couscous, vegetable brines, and fish dishes.

Moroccans use the thin-skinned, fragrant doq lemon. The closest we have is the thicker-skinned Meyer lemon which turns very soft during the preserving process. Californian Eureka lemons work well too.

INGREDIENTS

lots of smaller-sized lemons (I use 20 or so) coarse salt extra lemon juice

METHOD

1

Choose the best-looking lemons with unblemished skin, good colour, and shape to preserve – leave the rest to supply the juice. You want to almost quarter the lemons – cut down the centre lengthways, but leave the bottom attached. 2 Sprinkle the cut flesh generously with salt, then re-form the lemon and place in a sterile jar that has a tight-fitting lid. Add more salt as you add layers of lemons, and push them down on top of each other. You want to pack the jar without deforming them. 3

Fill the space around the lemons with freshly squeezed lemon juice until the lemons are covered. Seal and leave in a warm place, turning the jar upside down every few days to distribute the salt and juice. Top up with lemon juice if needed to keep the lemons covered. Preserve for at least a month before using. 4

To use, remove from the jar with a wooden fork or spoon. Rinse under cold running water. Remove the pulp unless the recipe calls for it.