Three weeks before her cooking class, Peggy gave me her preserved lemon recipe so I could prepare them in advance for the class.  I used Meyer lemons from my trees (but you can use any lemon varietal).  These are truly easy to make and add tremendous flavor in any dish.

Preserved Lemons

For one jar of preserved lemons:

(canning jar with plastic or rubber lid covering is best)

5 – 6 small organic or Meyer lemons

Sea salt

(enough for stuffing a few tablespoons into each quartered lemon)

Cut the lemon from top to bottom in quarters, but not all the way through. Basically a cross at the top, all the way down, but not through. Stuff each quadrant with approx. 1 tablespoon of salt. Put 5 – 6 lemons (however many will fit) into the jar and seal jar tightly.

Leave lemons on the kitchen counter for 3 weeks. Turn the can upside down, then right side up every day.

Can keep for up to one year in pantry or refrigerator. After opening the jar, use a wooden spoon to scoop them out.  Avoid metal, please.

Photos by: Blue Caleel