Quick Preserved Lemons
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 1 pint
- 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
- 6 tablespoons coarse salt
- about 1 cup fresh lemon juice
- Carbohydrate 25 g(8%)
- Fat 1 g(1%)
- Fiber 5 g(21%)
- Protein 2 g(5%)
- Saturated Fat 0 g(1%)
- Sodium 688 mg(29%)
- Calories 77
Preparation In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
Preparation In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
