Quick Preserved Lemon Recipes

QUICK 'PRESERVED' LEMONS

Steps:

• Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week.

QUICK PRESERVED LEMONS

Steps:

• Wash lemons in hot water (to remove any waxy coating); halve them lengthwise and slice very thinly crosswise. Combine with salt, sugar, and lemon juice. Cover with plastic wrap; let stand at room temperature 1 day, then transfer to a jar and store in the fridge for up to 2 weeks.

CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)

Steps:

• Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.
• Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.
• Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.

QUICK PRESERVED LEMON

Steps:

• Combine ingredients in a small skillet over medium high heat; stir to dissolve salt.
• Cover, reduce heat to low, simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes.
• Cool; store in the refrigerator up to one week.

QUICK PRESERVED LEMONS

Steps:

• In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

QUICK-PRESERVED LEMON

Steps:

• Combine all ingredients in small skillet. Bring to boil over high heat, stirring to dissolve salt. Cover; reduce heat to low. Simmer until lemon slices are almost tender (peel will look translucent), about 10 minutes. Cool. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.

QUICK PRESERVED LEMONS

Steps:

• Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
• Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
• Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
• Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.

QUICK PRESERVED LEMONS

Steps:

• Slice lemons 1/8-inch thick. Layer half the lemon slices and shallots in a pan. Sprinkle with 1/4 cup salt. Repeat layering process with remaining ingredients. Cover the pan with plastic wrap making sure the plastic touches the top layer of lemons. Leave the pan overnight or up to 48 hours. Rinse the lemon slices and use as you would preserved lemons.;

PRESERVED LEMONS

Steps:

• Toss 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.