Randy Mayor; Cindy Barr
1/2 cup (serving size: 1 teaspoon)

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.

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.

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.

Ratings & Reviews

SillyCow's Review

September 12, 2009
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, rice… your favorite fish recipe… the possibilities are endless. Remember to rinse the lemons before using, as they are extremely salty. You’ve got to try this to really “get it”.

pjnosek's Review

February 01, 2009
A delight to add to many recipes from Middle Eastern dishes to fresh green vegetables. Enjoy P.S. While cooking the lemons, the aroma fills our home and eases the 'closed-in' feeling of winter.