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Recipe courtesy of Ina Garten
Recipe courtesy of Ina Garten
Episode:
Cooking for Beginners
Preserved Lemons
Getting reviews...
- Yield: 2 to 3 lemons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 21
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 169 mg
- Yield: 2 to 3 lemons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 21
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 169 mg
Ingredients
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.
