Preserved Lemons (Citrons Confits)

By Foodiewife

If you're looking for a great homemade holiday gift, a jar of preserved lemons makes a bright, happy and incredibly tasty condiment for any cook.

This recipe is from cookbook author and teacher Joan Nathan's newest book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France.

Citrons Confits
(PRESERVED LEMONS)

Recipe reprinted with permission
Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France by Joan Nathan


Preserved lemons are an indispensable item in my pantry cupboard. I use them all the time and believe they are best made at home. Although I have tasted lemons preserved in water or an equal mix of lemon juice and water, I much prefer them preserved in pure lemon juice.

Many people scrape out and discard the pulp when using the lemons, but I often include the preserved pulp. I blend a preserved lemon in with my hummus, sprinkle the rind on grilled fish, and stuff my chicken with a whole lemon, and I dice preserved lemons and mix them into salads, rice dishes, and vegetables.

In addition to regular lemons, you can also use Meyer lemons or, as Irene Weil does, even kumquats.

from Jaden Hair

Ingredients

• 8 lemons (about 1 1/2 pounds)
• 1/2 About 1/2 cup kosher salt
• 1 cup fresh lemon juice, plus more if necessary
• 2 tablespoons olive oil

Preparation

Step 1

Cut off the very ends of each lemon. Cut each one lengthwise into quarters, cutting to but not through the opposite end. Sprinkle 2 tablespoons of salt into the cut sides of each lemon. Put the lemons in a large jar (it’s fine if you have to squeeze them in, because they will shrink), and cover completely with lemon juice. Let sit for a day. The next day, if they are not covered with lemon juice, pour a thin film of olive oil over the lemons. This will help keep them sealed while they preserve. Put the jar in the refrigerator and allow to cure for 2 to 3 weeks. Before using, scrape off the pulp if desired.