|Quarter the lemon but do not slice through|
|Open up the lemons and salt the interior|
|A jar of preserved lemons on their way|
One of my activities this weekend was preserved lemon preparation. I used the recipe at SimplyRecipes, but substituted regular lemons for Meyer lemons. While I like Meyer lemons a lot, I wanted really zingy preserved lemons. All you need is a clean/sterilized canning jar, kosher salt, and a slew of lemons (I think 8 or so went into my jar, plus the juice of two others). Use organic lemons if at all possible, after all, it is the skins that are the part you will be using and who wants to eat pesticides?
Take a look at the link above for the details, but basically a couple tablespoons of salt go in the bottom of your jar, followed by lemons with the ends trimmed and then quartered, but not sliced through, that have been salted. You squish the lemons down into the jar to release juice (I suspect the salt helps this process because they release a lot of juice). Fill the jar and top off with extra juice (if needed) and a couple more tablespoons of salt. They stay at room temp a few days and then continue to cure for a few weeks in the fridge until they are ready to use. I cannot wait. I am going to try to replicate that lamb, olive and preserved lemon dish from le Tagine.