NEEDING ONE PRESERVED LEMON, NOW!!
This is another of those kitchen hint "recipes"! You might want to make a nice Moroccan dish, or some recipe calling for a preserved lemon, which you do not have at hand. This little recipe is supposed to help you out.
Provided by Zurie
Categories Lemon
Time 10m
Yield 1 lemon
Number Of Ingredients 3
Steps:
- Slice the lemon from the stem side down into quarters, but try not to cut right though -- keep it attached at the bottom end.
- Put it in a small bowl with just a little room at the sides (non-metal, non-plastic; glass is best). If you don't have a suitably deep bowl for an almost whole lemon, cut the lemon right through into 4 separate quarters.
- Sprinkle over the salt.
- Boil water in a kettle and pour it over the lemon or lemon quarters. Use a weight or weighted-down small plate to keep the lemon submerged.
- Leave for an hour or more. You can try, over VERY low heat, to keep the liquid hot, which works better.
- After an hour, especially if the water didn't go cold, the rind and flesh should be tender. Use in your recipe.
- (This is just a quick and easy substitute for real pickled lemons!).
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