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Delicious lemon pieces preserved in salt make a wonderful addition to all sorts of Mediterranean dishes.
- lemons - unwaxed
- coriander seeds
- cinnamon sticks
Wash and top and tail your lemons. Slice into quarters and lay out on a dish, covering them with salt. (If you have small lemons and a wide jar, open them up with two slices as if to quarter them and stuff them with the salt.) Leave for 3–4 hours.
Press each lemon quarter to squeeze out some juice and insert into a jar, layering the lemons with salt and the whole spices. Add a half cinnamon stick to each jar. Reserve the extra juice and salt on the dish.
Scrape the remaining juice and salt into the jars, making sure that the lemon pieces are fully submerged. If necessary, squeeze more lemon juice to add to the jars before you put the lid on.
Shake the jars each day and open a couple of times a week to release any excess gas. Your lemons will ready to use after about 4 weeks.
To use, scrape out the flesh of the lemon and rinse off any excess salt from the skins. Add the preserved lemon skin to tagines, stews and salads.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.