Preserved Lemons
Toss well and let sit for 5 minutes.
Recipe Summary Preserved Lemons
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Ingredients | Lemon Confit Recipe4 large lemons, cut into 8 wedges each¾ cup kosher salt1 cup lemon juice¾ cup olive oilDirectionsToss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.Info | Lemon Confit Recipeprep: 15 mins additional: 1 week total: 1 week Servings: 32 Yield: 32 pieces
TAG : Preserved Lemons100+ Everyday Cooking Recipes,
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