Preserved Lemon Kit
Preserved lemons are a staple in Moroccan and Middle Eastern cuisine, adding salty umami and a depth of flavour to dishes while still being bright and citrusy. They pair well with roasted veggies, fish and chicken but will also add a little something extra to a dressing, gremolata and go well tossed through a salad. You could even add some of the brine to a bloody Mary. *These preserved lemons will take about 2-3 weeks to cure but once opened will last for about 6 months stored in the fridge.If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Preserved Lemons
- 1 kg lemons
- 1 pack preserved lemon salt mix
Instructions
- Wash lemons and cut about ½ cm off the top of each lemon. Cut each lemon from the top end into quarters part-way through, leaving them attached together at one end.
- Transfer lemons to a large clean bowl. Using clean hands, open up lemons and rub insides with 3/4 of salt mix. Cover and set aside for 15 minutes to allow lemons to release some of their juice. Set aside remaining salt mix.
- Transfer lemons to a sterilised jar, pushing down lemons as you go to release more of their juice. Sprinkle with any remaining salt mix as you add each layer. Pour over lemon juice from the bowl (to submerge the lemons in juice as much as possible).
- Seal jar and leave to preserve at cool room temperature for 2-3 weeks, until lemon rinds have softened and is ready to use. Store preserved lemons in the fridge once they have been opened. For use in cooking, scrape away the fleshy inside and slice or mince the lemon rind.
