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.
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...