Preserved Lemons

500

My lemons were starting to turn, so I made a batch of preserved lemons. Never tried them before, but in a month I'll know what they taste like. I'm thinking they will be good in some gin based cocktail, but beyond that, I'm not sure what to do with them. Any suggestions for drinks or foods that preserved lemons would work in?

jllbms

How are you preserving them? Fermented?

500

Kosher salt and extra lemon juice only.

Stoater

I made 2 batches over a month ago. they are fantastic, I got the recipe from mourad lahlouh's new morrocan, he has some great recipes he uses them in, they taste great in just a salad or in tzatziki or I just came across a recipe I haven't tried yet that sounds pretty good:

http://food52.com/recipes/5014-grilled-bread-with-thyme-pesto-and-preserved-lemon-cream

Little Steven

Yes, any tagine/tajine recipe uses preserved lemons. Peel only as I remember.

Edit: More correctly rind only

ambergirl

I made some recently so I could make this chicken recipe.  It was awesome!
http://grillgrrrl.com/2013/01/rosemary-lemon-spatchcocked-chicken/

I also want to try this pasta.
http://www.eatingfromthegroundup.com/2012/02/what-to-do-with-preserved-lemons/

billybon

I prefer to let my cured lemons cure for about 2 years. That sounds like a long time but it is well worth the wait. My favorite use for cured lemons is in making cure lemon risotto. But do not throw out the curing salt, it makes a wonderful seasoning. If you attended the Ga Mountain Eggfest Meet and Greet, the salmon tacos were seasoned with the left over salt from my cured lemons.