Preserved Lemons in 3 Weeks

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About


  • 1.3 kg/3 lb lemons (around 16)
  • 8 tbsp sea salt<


  1. Wash 8 of the lemons well and pat dry thoroughly. Soften them by rolling them back and forth on a work surface. (I recommend doing this whenever you use a lemon, as it encourages the juices to run freely.) Using a sharp knife, slice off any protruding stems and then slice the lemons vertically, almost into quarters, stopping before you reach the bottom. The lemon quarter