A Cure to the Lemon Problem You Didn't Know You Had
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beejay45 July 21, 2017
I've only made the traditional preserved lemons with salt and lemon juice. How does the flavor differ with the olive oil and with the water? Also, how do the different methods vary in staying power? IIRC, the original method lasts just about forever. All good, but if I can find a faster method that isn't too different in flavor, I'd love to give it a try.
Charlotte July 20, 2017
I love lemons but am a little confused about how to use them. Anyplace you would use in-preserved lemons? Do you cook with them or use them in a raw state? Directions said to slice and layer but the picture looks like the are cut in wedges.
BakerRB June 26, 2017
I'm looking forward to trying this. I've not been a fan of preserved lemons I've bought or made, and the bleach-y flavor description above hits the nail on the head.
Yolanda June 25, 2017
Never done this, just question, wouldn't lemons be totally oily tasting? Would water be better?
shahnnen E. June 20, 2017
I'd imagine using the lemon-infused oil is a nice side effect, too? I think it would be great in olive oil pound cake, ice cream or salad dressings...
lydia.sugarman June 25, 2017
Couldn't you rinse off the salt? And/or compensate with a little additional sugar? Anyway, I'm inspired to try this!
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