Chef at 16:52, 16 April 2024

2024-04-16T16:52:16Z

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{{#seo:
|title=Preserved lemons, a fruit recipe
|titlemode=replace
|keywords=#lemon #preservedlemons #lemons #couscous #corianderseeds #pickled #lemonjuice #sterilise #ricedishes #bayleaves
|hashtagrev=032020
|description=These are brilliant and have gone from being a novelty to a necessity in this kitchen
}}

{{Template:AdvancePreparation}}

These are brilliant and have gone from being a novelty to a necessity in this kitchen. Most recipes call for the flesh to be discarded and only the peel to be used, however we have found that it's all good.

Another great use is a to use a tablespoon or so of the pungent salty juice in salad dressings and dips.

They also look great in the kitchen and they are simple to make. This recipe originates from Morocco.
{{recipesummary
|TotalCalories = 360
|PortionCalories = 51
|DatePublished=31st January 2013
|Author=JuliaBalbilla
|Servings = 7 lemons fill a 2 litre preserving jar
|Difficulty = 1
|TotalTime = 20 minutes
|PrepTime = 20 minutes
|CookTime = None
|Image = [[Image:RecipePreserved lemons.jpg|200px|alt=Electus]]
}}
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======Best recipe review======

''Great fun''

5/5 

Easy to make, fasbulously useful and much nicer then the commercial variety. 🍋🍋🍋
[[User:TheJudge|The Judge]] 
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{{RecipeIngredients
| 7 unwaxed [[lemons]]
| 1 litre bottled [[lemon]] juice (normally about 4 bottles)
| 2 tablespoons [[coriander seeds]]
| 4 fresh [[bay leaves]], rinsed under boiling water
| 7 tablespoons coarse [[sea salt]]
}}
===Method===

Many recipes call for the juice from fresh [[lemon]]s, but as we use so much of this, we've found bottled lemon juice to be just as good.

To ensure no bacteria contaminates this preserve, [[sterilise]] everything and use tongs or clean rubber gloves when handling the contents.
{{RecipeMethod
| If using waxed [[lemons]] (the norm), wash under very hot water to remove the wax
| Cut the [[lemons]] into quarters from the top, not completing the cuts so they open like flowers
| Pack each [[lemon]] with about a tablespoon of [[sea salt]] and place in the jar
| Add the coriander seeds and the bay leaves
| Pour in enough [[lemon]] juice to cover the lemons completely
| If they bob up over the surface, wedge a piece of sterilised plastic over the top [[lemon]] to hold it under the juice. A disposable coffee spoon works well here.
| Leave for 1 month before use
| Will keep for upto 1 year, but you'll use them up way before then!
}}
===Serving suggestions===

Use the rind and flesh in slow cooked stews, tagines, [[couscous]] and [[rice dishes]].

The juice alone works especially well anywhere [[lemon juice]] and [[salt]] is called for, but with an extra pungent tang.

If you find they are too salty for certain dishes, refresh them under cold running water before use.

===Chef's notes===

Although they look great on the worktop, these keep better if [[Talk:Preserved lemons|stored in the dark]].
{{RecipeLine}}
[[Category:Recipes|Lemons]]
[[Category:Accompaniments|Lemons]]
[[Category:Dips and sauces|Lemons]]
[[Category:Moroccan recipes]]
[[Category:North African recipes|Lemons]]
[[Category:Pickles and preserves]]
[[Category:Marinades_dressings_and_butters|Lemons]]
[[Category:Fruit recipes]]
[[Category:Uncooked]]
[[Category:Unusual recipes]]
[[Category:Pickled]]

<code 'hashtagrev:12032020'>[[Special:Search/lemon|#lemon]] [[Special:Search/preservedlemons|#preservedlemons]] [[Special:Search/lemons|#lemons]] [[Special:Search/couscous|#couscous]] [[Special:Search/corianderseeds|#corianderseeds]] [[Special:Search/pickled|#pickled]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/sterilise|#sterilise]] [[Special:Search/ricedishes|#ricedishes]] [[Special:Search/bayleaves|#bayleaves]]
</code>

Preserved lemons - Revision history

Chef at 16:52, 16 April 2024