Moroccan Preserved Lemons (Citrons Confits)Preserved lemons are essential to North African kitchens, where they're used to add brightness, salt, and depth to tagines and stews, dressings and sauces, and countless other dishes. - Bon Appetit
Course: Condiments and Spices
Cuisine: Moroccan
Keyword: lemon, preserved lemon
Servings: 1jar
Ingredients
10lemons
10teaspoonsKosher of coarse salt
Instructions
Cut ends off each lemon. Sit lemon upright and slice downward, halfway through. Flip lemon over and rotate it so that the second cut intersects or criss-crosses the first cut. Be sure to only cut halfway through the lemon each time.
Fill each lemon with 1 teaspoon of salt. Pack and compress the lemons tightly into a jar until there is no room. Close jar and store for 3 weeks.
Notes
It is important to close the jar carefully after each use to prevent spoilage and to only use a wooden spoon to remove the lemons. Preserved lemons are used in numerous Moroccan salads, fish, chicken, and meat dishes.