Needing One Preserved Lemon, Now!!

1. 1

   Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end.

2. 2

   Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best). If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters.

3. 3

   Sprinkle over the salt.

4. 4

   Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged.

5. 5

   Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better.

6. 6

   After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe.

7. 7

   (This is just a quick and easy substitute for real pickled lemons!).

* Per serving · 4 servings · Values may vary.