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.

Jaime Harder, MA, RD
Recipe by Cooking Light April 2008

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Recipe Summary

Yield:
About 1 cup (serving size: about 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

5 calories; calories from fat 18%; fat 0.1g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.3g; carbohydrates 2.9g; fiber 1.3g; cholesterol 0mg; iron 0.2mg; sodium 241mg; calcium 16mg.
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