Preserved lemons are a staple in Moroccan cuisine and are frequently used in
stews or tagines. Although easy to prepare, this step must be done well in advance,
since curing the lemons takes at least one month.
3 or 4 lemons, depending on size
1/4 cup coarse salt, more if desired (kosher
or coarse sea salt)
6 coriander seeds
6 black peppercorns
4 whole cloves
Make two cuts in lemon from the top to within 1/2 inch of the bottom, nearly
quartering them. Sprinkle salt on inside surface before reshaping. Place 1 tablespoon
salt on the bottom of a 1 1/2-pint size jar. Place lemons in jar and push them down,
adding more salt and spices in between.
Press the lemons into jar and add fresh
lemon juice to approximately 3/4 inch from top of jar. Allow lemons to ripen in
a warm place. Invert jar daily (if possible). Takes approximately 30 days.
May keep up to one year. One can double this recipe.