| Yield: | 2 to 3 lemons |
Ingredients
- 2 to 3 lemons
- 2 tablespoons kosher salt
Instructions
- Preheat the oven to 250 degrees F.
- Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.
Nutrition Facts
| Serving Size | 1 of 2.5 servings |
| Calories | 24 |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 195 mg |
Reviews
How do you use these lemons?
This recipe I believe is a total fail I believe. Not enough instructions. And completely different from any other preserved lemon recipes out there. It doesn’t tell you what to do with the leftover liquid – do you put it in the jar or dispose of it? The lemons look odd to me as well after cooking in the water.
southernhappygirl. When using the lemons for a recipe rinse them in cool running water to rinse off the excess salt.
This is the first Ina recipe that did not turn out for me. The lemons floated rind up in the water, and the exposed parts were leathery and unusable.
I wanted to Pin this but when I click the Pin button and select my category, there’s an error “Invalid URL”.
I find this recipe confusing, when reading the Cook’s note, “The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar”, does this mean they have to go through the canning process (sterilization, sealing, etc…)? Or since they are refrigerated the canning process isn’t needed? This could be a great recipe and I would love to try it.
I found this recipe and thought I might try it. As a beginner cook, I am not sure how to use them in a recipe. Any suggestions?
I give this a 1 star because it doesn’t say how long to preserve them before you use them. I only had them in the frig. for maybe a week. When I added them to the recipe it made the dish very salty and bitter (yes I did rinse them). I had to dilute w/water and add more spices to fix but still not 100% what it should be. Next time I will leave in frig. for at least a month and then try the recipe again.
This is in response to Isabel’s question. Though the video and recipe does not state whether or not you put the liquid in with the lemons, I reviewed the video several times and determined that you need to use a small enough jar to fill it near the rim with the lemons. Then you add just enough of the liquid to cover. This is a great recipe and perfect for gift giving for any occasion.
Does anyone know if you can preserve the lemons once the zest is removed? I zest dozens of lemons for use in my biscotti business. Would love to be able to save the fruit afterwards.