Technique Tuesday: Preserved Lemon

A Moroccan pantry staple, preserved lemons are traditionally made by brining the whole fruit in lemon juice with plenty of salt. After a few weeks, the citrus becomes super soft and entirely edible. If you can’t find preserved lemons at a specialty-food store, you can make them at home. To get the same results in a fraction of the time, try our genius test kitchen shortcut from our recipe for Moroccan Lemon-Herb Chicken Skewers. Removing the peel from the lemon and cooking it in a salty solution re-creates the intense flavor and satiny texture of slow-cured preserves in just 10 minutes.

 

HOW-TO: In a small skillet, combine 1/4 cup thin lemon peel strips, 1/4 cup fresh lemon juice and 1 tablespoon salt. Cover and simmer until the peel is tender, about 10 minutes. Drain. Tip: Use your preserved lemon to brighten up all sorts of dishes. Below are some of our suggestions.

MUDDLE with fresh lemon juice and simple syrup, then top with some club soda for a sparkling preserved lemonade.

 

FINELY CHOP with fresh parsley and garlic and toss with EVOO and pasta or with roasted carrots.

 

WHISK with white wine vinegar, EVOO and a touch of honey for a vinaigrette. Toss with leafy greens or a three bean salad.

 

PUREE with room temperature butter in a food processor. Serve with hot rolls or put a pat on top of grilled fish.

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