1 Review

I have made a quick version of these in the past, but I wanted to try a more authentic version this time. I'm leaving no stars right now because they won't be officially ready to use for another couple of weeks, but they were really simple to toss together. I used Meyer lemons, so I didn't feel that the 3 day soaking part was needed, because the Meyer lemon skin is already pretty soft. I added all the optional spices, and I added an extra two lemons to the jar to fill it. The wait is killing me, LOL! I will come back and put stars once they are ready to be used. Thanks for posting! Made for The Hot Pink Panthers for ZWT9<br/>Original review 8/26/13, EDITED 1/4/14: I've been working my way through my jar of lemons, tossing them into all sorts of things to give them some Moroccan flair (soups, chicken dishes, etc). These are definitely worth the wait if you are a fan of preserved lemons, as I am. I was too chicken to keep these at room temp once I dipped into them, so I've been keeping the jar in the fridge. I think I might finish off the rest of the jar by making some lemony crockpot lamb (I can't remember the actual recipe number right now, but I've made and reviewed it once before and it was fabulous). Thanks for posting, Sharon (and being so patient waiting for my actual review, too). I definitely recommend this recipe!

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Muffin Goddess January 04, 2014
Morrocan Preserved Lemons