Recipe courtesy of Marie Ostrosky
Show: Cooking Live
Save Recipe Print
Total:
8 hr 10 min
Prep:
10 min
Cook:
8 hr
Yield:
5 lemons

Ingredients

Directions

Slice lemons 1/8-inch thick. Layer half the lemons slices and shallots in a pan. Sprinkle with 1/4 cup of 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. Keep refrigerated up to a week.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Lemon Curd

Recipe courtesy of Ina Garten

Lemon Spaghetti

Recipe courtesy of Giada De Laurentiis

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Lemon and Herb Roast Chicken and Vegetables

Recipe courtesy of Food Network Kitchen

Salmon Cakes with Lemon-Caper Yogurt Sauce

Recipe courtesy of Giada De Laurentiis

Chicken Piccata Pasta Toss

Recipe courtesy of Rachael Ray

Lemon Confit

Recipe courtesy of Melissa d'Arabian

Lemon Confit

Recipe courtesy of Marie Ostrosky

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories