Preserved Lemons

Preparation info
  • Fills a

    2 Litre

    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


  • 10 lemons
  • 300 g (10½ oz/1 cup)


  1. Scrub the lemons under warm running water with a soft-bristle brush to remove the wax coating. Cut into quarters, leaving the base attached at the stem end. Open each lemon, remove any visible pips and pack 1 tablespoon rock salt against the cut edges of each lemon. Push the lemons back into shape and pack into a 2