Quick Preserved Lemons
I am one to appreciate age and the process of aging not only in food, but also in things, people and nature. So I won’t say these express preserved lemons are as good as those aged for weeks but almost. They’re minimally distinguishable.
We all need to take shortcuts in life sometimes, don’t we? And this is not a bad one at all.
Next time you have a sudden craving for chicken tagine with preserved lemons, you don’t have to worry about not having planned ahead. Your preserved lemons can be ready the same day.
Fast can be good!
Same Day Preserved Lemon Recipe
Adapted from Foodnetwork.com
3 organic Meyer or Eureka lemons
2 tablespoons kosher salt
Enough water to cover the lemons
Preheat the oven to 200 degrees Fahrenheit.
Cut one lemon lengthwise into six wedges. Slice the second one into rounds. Chop the third one into cubes. Of course, you can cut them all into wedges; I just like to have a variety of shapes for different purposes.
Arrange the lemons in a single layer in a glass pan. Sprinkle them with kosher salt and pour enough water in the pan to cover the lemons.
Bake the lemons for 3 hours. Let cool slightly.
Transfer them with their brine to an airtight container. Refrigerate.
Refrigerated preserved lemons will keep indefinitely. Rinse them before use to get rid of excess salt. Typically, only the rind is used in cooking, although some people like to cook with the pulp as well.