Ingredients
- 2 to 3 lemons
- 2 tablespoons kosher salt
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.
- 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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 14 reviews
By bruce.helen_123...
Wildwood, GA
on October 17, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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?
By southernhappygirl
Florida
on April 12, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By FoodFancier
on March 29, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
For the person from Cortlandt Manor - I believe that most recipes using preserved lemons only use the lemon rind (not the flesh, so you probably wouldn't be able to use your lemons for this purpose. How about lemonade? I just made some fresh lemonade, and it was so much better than the commercial stuff.
Read all 14 reviews