Preserved Lemons
- Yield: 2 to 3 lemons
- Yield: 2 to 3 lemons
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.
