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1
Wash lemons thoroughly, giving them a good scrub
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2
Prepare a glass jar large enough to hold all lemons by washing thoroughly with hot soapy water
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3
Cut each lemon in half lengthwise, stopping about 1/4-1/2 inch at base.
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4
Cut again lengthwise so that the lemon is cut into quarters but the pieces are still attached at the base and you are able to separate the quarters a bit
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5
Add 2 tbsp salt to bottom of jar
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6
Separate quarters of each lemon and generously sprinkle salt on all surfaces of the inside of the lemon
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7
As each lemon is salted, place in jar, pushing down with a wooden spoon to release juices
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8
When all lemons are in the jar and have been pressed, pour remaining salt on top, or add 2 tbsp if needed
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9
Juice remaining lemons and add juice to jar so that lemons are fully covered (usually 2-4 lemons)
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10
Place lid on jar and leave for 3-4 days (room temperature) turning the jar upside down occasionally to distribute juices
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11
After 3-4 days, refrigerate for at least 3 weeks but will keep indefinitely
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12
To use preserved lemons, remove lemon quarters as needed, rinse under tap water (to remove salt), separate the rind and the pulp.
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13
Discard pulp.
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14
The rind (including the pith) is most commonly used.
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15
The rind will be soft, have a muted color and have a somewhat translucent appearance.
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16
The flavor will be intense but lack the mouth-puckering tartness of a raw lemon.
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17
Use in stews, sauces, dressings, almost anywhere you would use raw lemon.
