Rating: 5 stars
2 Ratings
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  • 5 star values: 2

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.

Kitty Morse
Recipe by Cooking Light June 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:
1/2 cup (serving size: 1 teaspoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Chef's Notes

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.

Nutrition Facts

2 calories; calories from fat 0%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 1g; fiber 0.4g; cholesterol 0mg; iron 0.1mg; sodium 235mg; calcium 6mg.
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