Moroccan-Style Preserved Lemons

1. 1

   Blanch 2 lemons in boiling water for 10 minutes; drain.

2. 2

   When cool enough to handle, cut each lemon with a sharp knife into 8 wedges and discard seeds.

3. 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. 4

   Squeeze enough juice from remaining lemons to measure approximately 1/4 cup. If needed, add more juice to completely cover the lemons.

5. 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. 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.

* Per serving · 4 servings · Values may vary.