Yield
4 lemons

How to Make It

Step 1

Cut lemons lengthwise into quarters from the top to within 1/2 inch of bottom, without separating quarters.

Step 2

Sprinkle 1 tablespoon of salt into a clean 1-quart jar; pack lemons into jar. Cover with lid, and shake; freeze 8 hours.

Step 3

Sprinkle lemons with remaining 4 tablespoons salt; cover with lid, and shake to coat. Remove lid, and press lemons to release juices. Add 1/2 cup lemon juice to cover lemons. Cover with lid; refrigerate 6 days, shaking jar each day. Store in refrigerator up to 6 months.

Step 4

Note: Preserved lemons may have a white film; rinse under cold water prior to using. The quarters can be used with or without pulp. Lemons will darken during storage.

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