Lemon Confit à la Marocaine (Preserved Lemons)
Prep time: 15 minutes
Cook time: 4 weeks rest time
Great for: Tagines, salad dressings, risottos, vegetables, and seafood
1 Mason jar
4 to 5 small organic lemons (like Meyers), washed well
Kosher or rock salt
Fill the bottom of a mason jar with the salt, just enough to cover
the bottom. Trim the ends of each lemon, and then slice the lemons in half.
Cut
an X in the top of each half, almost quartering them, but making sure to not
slice through to the bottom.
Stuff each lemon half with salt and push into the
bottom of the mason jar, sour face down (the pulp side) to release the juices.
Repeat until the jar is full. Add 1/4 cup boiling water. Close the jar and
store in a cool, dark place for 4 weeks—preserving the lemons. Store in the refrigerator until ready to use. When ready, discard the pulp—it’s the peel that is used. Rinse the lemon
rinds in cold water to remove excess salt. The lemons should keep for one or
two months. Dice the rinds and add to your meal.
