Simple Preserved Lemons

recipe
Use the preserved lemon liquid in vinaigrettes or to enliven dips or spreads. Add lemon pieces to tagines or lamb stews for a salty-sour twist.

Yield:

About 1 cup (serving size: about 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 5
Caloriesfromfat 18 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.3 g
Carbohydrate 2.9 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 241 mg
Calcium 16 mg

Ingredients

4 lemons, quartered
2 teaspoons kosher salt

Preparation

1. Squeeze lemon quarters in a sieve over a bowl, reserving liquid and rinds; discard seeds. Place rinds in a large zip-top plastic bag; add salt, and shake well to coat. Add reserved juice; seal bag. Store in refrigerator for 2 weeks, turning bag daily.

Jaime Harder, MA, RD,

Cooking Light

April 2008
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