Preserved lemons add INCREDIBLE fresh intense "lemony" flavor; try on roast chicken, grilled fish, or lemon hummus. Mix into drinks, salads, and dressings.
recipe inspiration and source: Joan Nathan ~ King Soloman's Table cookbook
Cut off the stems and 1/2" of lemons ends. Slice each lemon lengthwise down but keep attached at bottom into quarters.
Open each lemon in a bowl, and sprinkle salt generously over each open lemon.
Place a tablespoon of salt and the bay leaves in a clean mason jar. Next, add the salted lemons into the mason jar. It's fine if you have to pack them in, as they will shrink.
Juice remaining lemons and completely cover the cut ones in the jar with lemon juice. Pour any salt or lemon juice from bowl into the jar. Leave 1" from top of jar, be sure all lemons are pushed down into the juice.
Let your jar sit for a day, lightly covered with a clean towel or cheesecloth.
The next day, pour a thin layer of olive oil over the lemons and their juice. Close up your jar. This will help keep them sealed while they preserve. After a few days, put in the refrigerator allowing to cure for 3-4 weeks.
Preserved lemons last up to six months in the fridge. Here is a great tip from Joan: when you use some of them, start a new clean jar. Place new salted lemons on the bottom, add the already preserved lemons back on top. This makes it easier to get to the lemons ready for cooking, good tip right?
Preserved Lemons: 12 Incredible Ways To Use Them in Recipes
Use preserved lemons (seeds removed): sprinkle chopped preserved lemons on classic Morrocan dishes, roast chicken, grilled fish, roasted fingerlings, or in lemon hummus. Mix into chopped into green or grain salads and vinaigrette dressings. Dice finely, add to chicken noodle soup, a chicken pasta dish, couscous, or olive tapenade appetizer.