Did I make my preserved lemons correctly? (pic included)
I don't think my lemon preserve looks right. I used 6 lemon quartered but held together at one end covered in kosher salt and squeezed them into the mason jar. I used a wooden spoon to press down on them to get the juice out and then added a little more fresh lemon juice to cover them. I liberally added more kosher salt and some pickling spices but I am now wondering if I used too much lemon juice. What should the desired end product look like? Was it a misstep to press the lemons?
I am headed to Morocco in a few months and had been looking up cuisine. I have never made preserved lemons or cooked with them so I don't know the in and outs. Thanks in advance for any thoughts!
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Many years ago, my customers asked me for these. I could not convince my husband to make them, so I went to the wholesale market, bought a case of lemons, and followed this very simple method. Now they're one of our best sellers.
Also thinking about doing a white bean bisque with crab and lemon preserve though I am not sure the texture of the lemons when they are done.
I also would love to attempt a tagine though I think I am better off trying the real thing and then taking a stab at it.
Thanks for the feedback!