Recently, I needed preserved lemons for a recipe. I couldn’t find any at my grocery store, so I had to improvise! It’s hard to get a perfect match to preserved lemons’ taste and texture, but these 4-Hour Preserved Lemons are a perfectly fine stand in to provide that bright, salty-sweet pop in a recipe. Plus, it’s a great way to use and store excess lemons you may have, as the “preserved” lemons will last for at least week in the fridge once prepared.
These lemons are super quick and easy to prepare – but they’ll give sooo many different dishes a unique bright bite. I used mine in a Moroccan Chicken dish! I especially love Meyer Lemons for these, as their natural sweetness and fruity aroma plays perfectly in a salty-sweet application.
I hope you love these 4-Hour Preserved Lemons as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.
4-Hour Preserved Lemons
Ingredients
- 3 lemons (Meyer Lemons if you can find them – they are naturally a bit sweeter and less acidic than traditional lemons)
- ½ tbsp kosher salt
- 1 ½ tbsp granulated sugar
Instructions
- Thoroughly wash the lemons. Chop them into half inch cubes, or slice them extremely thin. Remove any seeds.
- Mix the lemons with the salt and sugar. Allow the lemons to marinate for at least 4 hours, mixing every hour or so.
- Serve in any application you need preserved lemons!
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