‘Here is a great way to preserve lemons, an asset in the winter kitchen.’
Preserving lemons opens a whole new avenue in terms of flavour. The combination of salt, lemon juice, and time softens and breaks down the lemon skin and turns it into a sharp, aromatic treat.
You can buy preserved lemons at many stores or you can make them your- self, but bear in mind that they take time: two to three weeks of preserving in order for the flavours to fully develop.
The technique calls for boiling thin slices of lemon with lemon juice and salt, then blitzing them in a food processor until you have a thick, spreadable paste. The end result keeps for weeks in the refrigerator.
1 large lemon, ends trimmed, sliced into 1/4-inch-thin rounds, seeds removed
4 tbsp lemon juice
1 tbsp salt
Combine all ingredients in a small saucepan set over medium-high heat. Simmer until salt is dissolved, 1 to 2 minutes, then lower the heat to medium-low. Cover and cook until the lemon rinds start to look translucent, about 12 minutes.
Set aside to cool slightly, then transfer to a food processor and blitz until smooth and thick. Add a tablespoon of water
if you need to thin out the mixture; the result should be spreadable paste.
Transfer the preserved lemon paste to an airtight container and, if not using immediately, pour a thin layer of olive oil over the top. Cover and keep refrigerated for up to 2 weeks.