Crispy, cheesy, and has a wonderful flavor. Likewise has a chicken nachos flavor! Include Spanish rice made by Lipton®.
| Prep Time: | 15 mins |
| Additional Time: | 7 days |
| Total Time: | 7 days 15 mins |
| Servings: | 32 |
| Yield: | 32 pieces |
Ingredients
- 4 large lemons, cut into 8 wedges each
- ¾ cup kosher salt
- 1 cup lemon juice
- ¾ cup olive oil
Instructions
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Reviews
Talk about enhancing even your most basic dishes and increasing the lifespan of your lemons!! These are really good! I made these a few weeks ago and have added them in place of lemon zest. Sometimes in place of lemon juice. Per Chef John (for a recipe I made using this recipe recommend and have followed his advice since!), before use; “Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes. Dry lemons with paper towels.” Then you can cut, mince, or use however for your dishes! No olive oil! Great recipe THOMASHERBOURNE! Thanks for sharing! I will make again!
I leave out the oil . The Mediterranean version doesn’t use oil and I like it more. These are great with chicken, soup, any type of dish where salt and lemon are used.
I have used these lemons for years when I make my grandson’s favorite dish-Marrakech Chicken. I use the inside pulp, shave off the pith, and thinly sit the peel. It’s really flavors the Marrakech to a tasty dish for all. I’m making it as a Christmas present this year to my adventurous family members.
I made this using only one lemon just to try out the recipe. Didn’t even use the finished product for a couple of weeks. But, Wow! What a great flavor addition for rice or chicken! Basmati rice made with pieces of these lemon strips, garlic, ginger and a little lemon juice – just delicious. Adds a nice spark of flavor to everything else I’ve tried it in. As another reviewer suggested, I cut out the white pith after final curing and rinsed them, so they’re ready to go right out of the container. A great little recipe trick – easy to prepare but so worth it.
great recipe!!
We spend the winter in Az. I make these lemons all the time. They are great in chicken and fish dishes. Also potatoes and other veggies.
I’m ganking your recipe. This one is going in my own book. Very nice.
Just made these. Can’t wait to try them in recipes.
I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!
Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!
Just a tip, use Meyer lemons, they taste sooooo much better. Also, lightly rinse the lemons before using to take off some of the salt.
Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn’t bring myself to discard the pulp though…I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results!
I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely.