Preserved Lemons in an “Instant”

Okay it’s really not an instant, in fact it takes about 30 minutes or if you do the oven way 3 hours--I prefer the stove top method.
Palm Beach Personal Chef

1 lemon, cut into 1/4 inch/6mm thick slices
1/2 cup/125ml lemon juice
1 tablespoon/15ml/g coarse salt

In a shallow sauce pan add the lemons, juice and salt. Bring to a boil until the salt dissolves. Reduce heat and let simmer for 30 minutes and the rinds become almost translucent and liquid is reduced by half.

Oven method
6 lemons sliced into 1/4 inch/6mm slices
6 tablespoons 75ml/g coarse salt
1 cup/250ml lemon juice

Preheat an oven to 200F/100C

Place lemons in a baking dish just large enough to lay the slices in one layer. Sprinkle with salt and pour over the juice (it should just cover the lemons). Place in the preheated oven for 3 hours.  Pour lemons and brine into clean airtight jars.  Let cool, cover and store in the refrigerator.  

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