Photo: Annabelle Breakey
Adapted from Mourad: New Moroccan
This recipe goes with Saffron and Preserved Lemon Risotto
Yield: Makes 1 qt.
- 6 lemons, scrubbed and dried
- Kosher salt
- Fresh lemon juice
- 1. Cut lemons lengthwise almost into quarters (leave attached at stem end). Pack as much kosher salt as you can (up to 2 tbsp.) into the cut center of 1 lemon and fit into a sterilized, bone-dry, widemouthed 1-qt. jar, cut side up. Repeat with remaining lemons and more salt (pack them in jar tightly).
- 2. Close jar and let sit overnight, then fill to brim with fresh lemon juice. Close jar and keep in a dark spot at room temperature 1 week, shaking once a day to redistribute salt and adding enough lemon juice to keep filled to brim. Let sit 3 more weeks before using.
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