Its lemon time again and our volunteers have been busy picking , zesting and squeezing lemons for the next batch of Limoncello, preserved lemons and lemon syrup.
A few weeks ago on the blog we described how limoncello is made. Today we have the recipe for making preserved lemon. These are absolutely delicious with chicken or fish and can be used as a stuffing or in sauces and casseroles.
Making preserved lemons
Take lemons washed but not scrubbed in boiling water and part cut in quarters. (like petals)
Pour clean coarse salt into the cuts and place in a clean jar. Pour boiling water over the lemons and seal the jar. Place in the fridge for 2 months.
MOST IMPORTANT: Use only the skins of the lemons. The lemon flesh is too bitter to use.