Preserved Lemons

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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV

Fruit
Make Ahead
Condiments
    

Lemons that have been preserved in salt have a bright citrus flavor, balanced by brininess and sourness, that can add depth and nuance to all sorts of dishes, perhaps most famously to Moroccan tagines.

SERVESMakes 4 lemons

TIME25 minutes, plus 6 weeks preserving

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WHY THIS RECIPE WORKS

We use Meyer lemons since they are thinner-skinned, sweeter, and mellower than supermarket Eureka lemons. We quarter the lemons and fill each one with just 2 tablespoons of kosher salt—enough to cure them without making them salty. After pl...

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