Preserved lemons

Preserved lemons

By
From
Lucy's Bakes
Makes
1 large jar
Prep
5 mins
Photographer
Jacqui Melville

Ingredients

Quantity Ingredient
3-4 large lemons
20g coarse sea salt, plus 20 g extra

Method

  1. For each large jar, wash and quarter 3 – 4 large lemons, packing them in so it is half-full. Spoon in 20 g coarse sea salt and then fill the jar with the remaining lemon quarters, making sure they stand a little proud of the rim Add a further 20 g salt and then push the lid down and screw it on firmly. Leave it at room temperature for 4 days, inverting then righting the jar each day so the salt and juices mingle. Place in the fridge. They are ready in 2 weeks but will keep for over 6 months.
  2. To use: chop and deseed a lemon quarter. Add to game, beef or lamb stews or tagines about 10 minutes before the end of cooking. Add to cookie dough or shortbread, use the juice in dressings or sauté with chicken livers.

Note

  • This recipe is vegan & vegetarian, gluten-free, nut-free and dairy-free.
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