Technique Tuesday: Preserved Lemon

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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.

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

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

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

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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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