I love having fresh lemons on hand but, alas, lemons do not grow in Maine and my local market doesn’t always have organic lemons. Enter preserved lemons. All you need is:
Cut lemons into quarters, sprinkle generously and completely with salt and pack into jar-pressing to release juices. The lemons should be submerged.
Just let the lemons sit out for several days-I do about 3 days ( *see note below). The lemons should smell great and the peel softened. Store in the fridge and use whenever lemons are called for- the juice as well as the whole lemon is usable. Hold back on the salt tho- these are salted lemons after all.
Coming up: I’ll share several recipes in which I use preserved lemons.
Editing: I just want to add that you can rinse the finished lemons to cut back on the salt if desired. Also, preserved lemons are not traditionally stored in the fridge. I’ve begun to leave the preserved lemons out -saving fridge space- and I have to say they keep getting better.