Quick Preserved Lemons

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Quick Preserved Lemons
Preserving lemons typically takes 4 to 6 weeks to acquire the right consistency and flavor. However, this quick method bypasses the lengthy preservation time and is a great substitute for the real thing. Use the rind to accent a variety of dishes, from seafood to vegetable stir-fries.
Yield:
1/2 cup (serving size: 1 teaspoon)
Quick Preserved Lemons Randy Mayor; Cindy Barr

Ingredients

Directions

  • Combine water and salt in a small saucepan; bring to a boil. Add lemons; cook 30 minutes or until liquid is reduced to 1/2 cup and lemon rind is tender. Remove from heat; cool to room temperature.

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Chef's Notes

Mash the pulp in a sauce or a stew, or use it to baste chicken or lamb. These can be made several days ahead and stored in the refrigerator for up to a week. To distribute the flavor, chop before adding to a dish.

Nutrition Facts

Per Serving:
2 calories; protein 0.1g; carbohydrates 1g; fiber 0.4g; iron 0.1mg; sodium 235mg; calcium 6mg.
© Copyright 2024 MyRecipes. All rights reserved. Printed from https://www.myrecipes.com 07/19/2024
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