Preserved lemons taste
What are preserved lemons supposed to taste like?
I made a batch 3 weeks ago and today I took half a lemon out if the jar (that was stored in a dark place all this time and shaken every other day) and I rinsed it and "skinned" it to remove the pulp and the white skin.
However when I tasted them I was really surprised they were still quite bitter. I attached a picture of the skinned lemons and I am wondering if I went wrong somewhere?
I never had any, just thought I'd try since I had Meyer lemons on hand.
Recommended by Food52
8 Comments
I made a food52 recipe tonight (https://food52.com/recipes/5014-grilled-bread-with-thyme-pesto-and-preserved-lemon-cream) and the preserved lemon creme fraiche was quite nice. I do not think I would have them on their own, without mixing in a preparation.
Again thank you!
"When I make them"
"3 weeks is the minimum"
"They get more mellow"
"Small quantities"