Preserved lemons are such a special ingredient that deliver a real wow factor when incorporated into cooking. They gift us with intense lemon flavour without the mouth puckering acidity typically experienced if we were to bite into a lemon.
There are many ways to use preserved lemons, you can place rinds under the skin of roast chicken & turkey, chop and massage over a roast lamb, add to tagines, infuse into butter, add to fish dishes, stuffing, marinades, and creamy sauces or dice rind into tiny cubes and add to cooked cous cous, chickpeas and lentils.
This remarkable ingredient is so easy to make and only requires fresh lemons, salt and preserving jars. It’s a great way to use up excess lemons, even better if your home has a lemon tree to harvest from or receive donations of lemons from friends and families.
Look for lemons that have thick rinds, these will deliver the best flavour and are the ones that have been on the tree the longest. If using lemons bought through suppliers, be sure to give them a good scrub with hot water to remove any wax before preserving.
If you are working at an aged care homes consider coordinating with your activities/.lifestyle staff and get Residents involved in the preserving process. It’s such a great activity to host before a main meal service, the scent of fresh cut citrus can help to stimulate saliva flow, salivation & appetite.
Preparation 30 minutes Cooking nil Cost Low if using home grown lemons
Makes 1 x 2.1L Jar Best Make and store in a cool dark place for 4 to 6 weeks to preserve Season Winter Ability Easy
Top Tip – Pick lemons from the tree with thick rinds, these are the best for preserving. If you have purchased lemons from a supplier, check and see if these have been waxed, if so give these a good scrub before preserving.
- Set two or three lemons aside
- Cut the remaining lemons into quarters, sixths, or eighths, depending on size, and place in a large bowl. Pour in the salt and fold through the lemons with clean, gloved hands.
- Take a sterilized jar and place 2 tablespoon of salt in the base, then squeeze the lemon quarters into the jar and layer them pressing down as you go. At halfway mark, add in the bay leaves
- When the lemons reach the top, add 2 tablespoons of additional salt. Squeeze the remaining lemons and top up the jar with the juice, making sure the lemons are well submerged in the juice
- Tightly seal the jar/s and store in a cool dark place for 4 to 6 weeks - remember to give the jars a shake each day.