These preserved lemons are a must in Moroccan cooking and will transform any dish. They especially go hand in hand with our family favourite chicken tagine with olives and lemons which you can find under In the kitchen.
These have a very distinctive flavour sweet but sour and once preserved for at least 4 weeks you can eat the whole lemon. The skins become soft and silky, the pulp full of natural juices which can also be used a salad dressing.
- Lemons (as many as you wish, the smaller the better)
- Tight jar
- Lemon Juice
- Rinse the lemons in warm water
- Trim of both ends, being careful not to go through to the pulp
- Score a deep cross into the lemon cutting it in quarter but keeping one end in tact
- Repeat this process for each lemon
- Add 1 tablespoon of salt inside each lemon
- Sprinkle the bottom of your jar with an inch of salt
- Place your first lemon into the jar, score side down on to the salt pushing as hard as you can once in the jar to release some juice
- Repeat this process of laying a tablespoon of salt and lemons pushing each lemon down as you go until your jar is full. The lemon juice and salt create a brine that covers the lemons
- You can add additional lemon juice to ensure the lemons are covered and top up over the year with more juice
- Keep the lid tight and leave for at least 1 month before use – the longer you leave them, the better flavour
- For the first week, I turn my jar every day insuring all the lemons are evenly coated
- They can be kept on the shelf for around 12 months, take a note of the day you made them
After a while sometimes a white and lacy substance appears on the lemons, this doesn’t mean the lemons have expired, just lightly rinse the white substance and use them as you normally would.