Preserved Fresh Lemons

French Tart's Note:

I always have at least one jar of preserved lemons made & ready to use; I use them extensively, especially in Tagines and Maghreb, (North African) cuisine. They are also wonderful when diced very finely and added to a whole chicken, or lamb for roasting. Just a small amount can enhance all types of daube, stew, casserole or crock-pot cooking. These are very easy to make & add a splash of colour to your pantry. DO try use unwaxed and untreated lemons wherever possible.

• Total Time: 720 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 720 hrs

Ingredients:

Yield: 1 2 Litre ...

• 6 unwaxed lemons
• 125 g coarse sea salt
• 2 whole cloves
• 2 bay leaves
• 8 coriander seeds
• 8 black peppercorns
• 6 to 8lemons, juice of, fresh approximately or 500 ml unsweetened lemon juice
• 1 ½ liters kilner jars

Directions:

1. Soak the lemons in water for 2 to 3 days, changing the water 2 - 3 times, once a day.
2. Pat the lemons dry and quarter them from the top to just above the bottom, about 1/2" - leaving them in one piece.
3. Open up the lemons slightly, and sprinkle the sea salt onto the cut flesh - reshape them afterwards, so they look whole again.
4. Place half the remaining salt in the bottom of a large Sterilising jar; I use 1.5 litre Kilner jar for this amount.
5. Pack the lemons in and add the bay leaf and spices amongst the lemons.
6. Add the remaining salt & press down to release the lemon juice from the lemons.
7. Pour over the lemon juice - it's difficult to say exactly how much, but the last time I made these, I used about 500mls of unsweetened lemon juice; and in the past, I have used between 6 & 8 fresh lemons, squeezed - depending on the juiciness & size of lemons!
8. Seal and leave for at least one month; these will last up to 6-10 months in ideal conditions, dark & cool.
9. When you come to use the lemons, make sure you rinse them thoroughly beforehand.
10. IDEAS: Chop them up finely and add to baked fish dishes; put a whole lemon in to the cavity of a chicken to roast - take it out when cooked, and chop up finely and add to any gravy or sauce; Cut into quarters and add to tagines & stews; finely dice a lemon and add to sauces and stocks for stews & crockpot recipes -- the list is endless!

Reviews

[The Dabblers]

I've been making preserved lemons for years like a purist salt and lemon juice and nothing else - and the lemons joined at the base. Then I saw this recipe with the name that introduced me to French style strawberry conserve so I decided to give it a whirl. What joy, how delicious, almost good enough to eat with a spoon. I'll never do them plain again. The only think I did different was to cut the lemons into quarters, not as pretty but I'm not giving them away either and I can get more into the jar. Another brilliant effort Karen. Thanks and regards, John

[8elbows]

I'm not rating because I must have done something wrong -- the lemons at the top of the jar (poking out just slightly above the liquid) started to mold. I'm going to try again making sure that I completely cover the lemons. (It did smell delicious! I was sad to pour out the first batch.)

[Chef Kate]

So far, excllent! I have always used Paula Wolfert's recipe for preserved lemons--the technique is the same, but the use of the cloves and bay and coriander is new. I have gotten to Step 8--my jar is setting on a shelf in the darkest part of the cool cellar. I'll report back anon...Six months later, I'm finally reporting back. These are great preserved lemons. I just used them in English Rose's Quick Chickpea Tagine--a great tagine, only made better with these.