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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use the preserved lemon liquid in vinaigrettes or to enliven dips or spreads. Add lemon pieces to tagines or lamb stews for a salty-sour twist. Ingredients:
4 lemons, quartered |
2 teaspoons kosher salt |
Directions:
1. Squeeze lemon quarters in a sieve over a bowl, reserving liquid and rinds; discard seeds. Place rinds in a large zip-top plastic bag; add salt, and shake well to coat. Add reserved juice; seal bag. Store in refrigerator for 2 weeks, turning bag daily.
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