Moroccan-Style Preserved Lemons

I printed out a recipe of Cuistot's Tzipporah's Moroccan Chicken 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.

• Ready In: 120 hrs 20 mins
• Serves: 8
• Yields: 16 wedges

Ingredients

• 1  lb lemon (about 4)
• 1⁄2 cup kosher salt
• 1⁄4 cup lemon juice (use more, if needed)

Directions

1. Blanch 2 lemons in boiling water for 10 minutes; drain.
2. When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
3. Toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
4. Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.
5. Put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. Rinse lightly before use to remove excess salt.
6. If you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. Make sure the lemons are covered. (I usually put them into a smaller container so I won't have to add any additional lemon juice.) They will keep up to two weeks.