Preserved Lemons
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Appears in Cook's Illustrated March/April 2015, America's Test Kitchen TV
has video
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...
