Moroccan-style Preserved Lemons

Total Time: 120 hrs 20 mins Preparation Time: 20 mins Cook Time: 120 hrs

Ingredients

• 1 lb lemon (about 4)
• 1/2 cup kosher salt
• 1/4 cup lemon juice (use more, if needed)

Recipe

• 1 blanch 2 lemons in boiling water for 10 minutes; drain.
• 2 when cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.
• 3 toss with kosher salt in a bowl and then pack the salted lemons into a jar or container with a tight-fitting lid.
• 4 squeeze enough juice from remaining lemons to measure approximately 1/4 cup. if needed, add more juice to completely cover the lemons.
• 5 put lid on jar and let lemons stand at room temperature, shaking gently once a day, for 5 days. rinse lightly before use to remove excess salt.
• 6 if you have any preserved lemons left, you can put them -- along with the original lemon juice liquid -- into the refrigerator. make sure the lemons are covered. (i usually put them into a smaller container so i won't have to add any additional lemon juice.) they will keep up to two weeks.