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.
4 lemons, quartered
2 teaspoons kosher salt
How to Make It
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.