Preserved Lemon
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Preserved Lemon
Ingredient
6 lemons, halved and juiced
400g cooking salt
Method
Place the squeezed lemon cheeks and salt in a medium bowl. Massage the lemon with all of the salt.
Stuff the lemons into a jar, add all of the salt and lemon juice mix until it covers the lemon cheeks.
Put a lid on the jar and place in a warm spot for 3 days. After that, give the jar a shake and leave for another 3 days. Next, place the jar in the fridge for 10 days.
To use the preserved lemon, cut away any of the white pith from the yellow skin. You can either julienne or finely dice the preserved lemon when you use it.
Recipe by Andy Allen
