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"Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish." — THOMASSHERBOURNE
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4 large lemons, cut into 8 wedges each
3/4 cup kosher salt
1 cup lemon juice
3/4 cup olive oil
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results!
I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely.
6 Ratings
Just a tip, use Meyer lemons, they taste sooooo much better. Also, lightly rinse the lemons before using to take off some of the salt.
I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!
Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!
Simple & tasty way to use my bumper crop of lemons. The intensity of the mellowed rind is wonderful in so many dishes and I love to use the juice/oil for salad dressings and mrinades. Like many others, I rinse the lemons before using.
* Percent Daily Values are based on a 2,000 calorie diet.
Preserved Lemons
Serving Size: 1/32 of a recipe Servings Per Recipe: 32 Amount Per Serving Calories: 49 Calories from Fat: 46
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