I’ve been thinking about preserved lemons; it seems every second Moroccan recipe I pick up calls for preserved lemons. I love the tang of a freshly squeezed lemon; I love the colour of lemons, the wake-up call a squeeze of lemon gives to almost anything…so why not preserved lemons? I was a bit concerned about the salt, but most of the recipes call to rinse the salt off, and I even found one called to blanch the preserved lemon in boiling water for 30-60 seconds to remove some of the bitterness the pith and the skin may cause. Well, that’s practically insurance that I will love it. I decided to make only two, to give it a try.
I researched several recipes and they were pretty much all the same: steralize jar, cut lemons, salt, press firmly into jar to extract as much lemon juice as possible, if not enough juice came out, fill with more lemon juice, leave for a few days at room temperature, pressing down every day, then refrigerate. The recipe I loosely followed was a David Lebovitz recipe (he is an American chef living in Paris). I added the suggested cinnamon to mine and WOW! Salt and cinnamon really have an affinity. Next time, I will add a cinnamon stick so it doesn’t mess up the lemon juice as much!
I can hardly wait to try this in a month!