Preserved Lemons
Preserved Lemons
Try this quick and easy recipe by Haylie Duff from Real Girl's Kitchen.
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 35 minutes
  • Cooking Time 15 minutes
  • Yield 1 serving
  • 2 large Lemons, scrubbed and dried
  • ¾ cups of Lemon juice (about 4 lemons)
  • ¼ cup of Water
  • 2 tablespoons of coarse Sea salt
  • 2 small dried Chillies
  • 1 fresh Rosemary sprig

Slice large cleaned lemons ¼ inch thick. In sauce pan add lemon juice, water and sea salt. Bring to a boil to dissolve salt. Add the lemon slices, rosemary sprig and dried chillies. Boil for 1 minute. Turn heat to low and simmer for 10 minutes or until the rind is translucent. Let cool. Place lemon slices in an air tight jar. Remove chillies and rosemary from pot. Pour liquid over lemon slices just to cover. Add small fresh rosemary sprig. Cover tightly and keep refrigerated for up to 2 weeks

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