Preserved Lemons

Yield:
2 to 3 lemons
Ingredients
  • 2 to 3 lemons
  • 2 tablespoons kosher salt
  • A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Directions

Preheat the oven to 250 degrees F.

Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

Cook's Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.


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4.1 15
I wanted to Pin this but when I click the Pin button and select my category, there's an error "Invalid URL". item not reviewed by moderator and published
I find this recipe confusing, when reading the Cook's note, "The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar", does this mean they have to go through the canning process (sterilization, sealing, etc...)? Or since they are refrigerated the canning process isn't needed? This could be a great recipe and I would love to try it. item not reviewed by moderator and published
I found this recipe and thought I might try it. As a beginner cook, I am not sure how to use them in a recipe. Any suggestions? item not reviewed by moderator and published
I give this a 1 star because it doesn't say how long to preserve them before you use them. I only had them in the frig. for maybe a week. When I added them to the recipe it made the dish very salty and bitter (yes I did rinse them). I had to dilute w/water and add more spices to fix but still not 100% what it should be. Next time I will leave in frig. for at least a month and then try the recipe again. item not reviewed by moderator and published
This is in response to Isabel's question. Though the video and recipe does not state whether or not you put the liquid in with the lemons, I reviewed the video several times and determined that you need to use a small enough jar to fill it near the rim with the lemons. Then you add just enough of the liquid to cover. This is a great recipe and perfect for gift giving for any occasion. item not reviewed by moderator and published
Does anyone know if you can preserve the lemons once the zest is removed? I zest dozens of lemons for use in my biscotti business. Would love to be able to save the fruit afterwards. item not reviewed by moderator and published
love it ,use the lemons in a lot of dishes item not reviewed by moderator and published
Was online to find this recipe, then remembered I had recorded it for the tajine recipe. They had the clip with the recipe for the lemons. They rinsed the lemons lightly with water before they used them. The pulp was scraped off and used in the marinade. Then they julienned the peel and put it in the sauce. Gave me the impression that you could use them in any marinade. I think I would even lightly chop the pulp and zest some of the rind and make a lemon/vinegar/oil salad dressing. Just remember to rinse the salt off. The guest on the show used a pint canning jar, sterilized, for the 2 lemons after they baked. They were packed tigthty and refrigerated. Oh, the possibilities! item not reviewed by moderator and published
Enjoyed the recipe. For Jan from Utah regarding uses for Preserved Lemons, when you enter "preserved lemons" under search terms, this web sight has 53 recipes and Epicurious has over 90. Just go ahead and make them because it is cheap and have a great time creating, especially if you love lemons as I do. Mine are in the oven now. item not reviewed by moderator and published
I know the recipe says the preserved lemons can be stored in the fridge, but I would like to know if they can be canned for longer storage. Fridge space is always at a premium at my house. Also I would like to give some as gifts and would be taking them for about a 5 hour car ride when I deliver them for Christmas. item not reviewed by moderator and published
Duh! After you good them you store them in the refrigerator for 6 months. If they needed to be processed she would have said so. Just use a standard canning jar large enough to hold them contents, screw down the lid and put in the refrigerator with an expiration date. item not reviewed by moderator and published
I use to can my own fruits and vegies. I don't see why you can't. Just do one jar and see how it goes. I did and it was fine. I cut them up and grated some parmesan, added some olive oil and tossed it all into pasta. Enjoy! item not reviewed by moderator and published

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