Advertisement
Citrons confits
Preserved Lemons
Preparation info
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1987
These are really good for putting on fish and chicken kebabs. They are used a lot in Moroccan cookery, and are great in stews and curries.
Method
Wash and dry the lemons and cut into quarters. Salt the insides and push the fruit back together. Put into a glass jar and pour in cold water until you have covered about two thirds of the lemons. Sterilise for 1 hour at 212 °F (100 °C).