Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.
1 cup water
2 tablespoons kosher salt
2 lemons, washed and quartered
How to Make It
Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature.
Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.
This is quite possibly the greatest addition to my culinary repertoire in a decade! What a delightful surprise to discover how versatile these lemons are! A bit of chopped preserved lemon rind as a substitute for lemon juice in any recipe takes it to a whole new level. Try it in tuna salad. Add to hummus. Also good in couscous, riceâ¦ your favorite fish recipeâ¦ the possibilities are endless. Remember to rinse the lemons before using, as they are extremely salty. Youâve got to try this to really âget itâ.