Preserved lemons should be in everyone’s pantry. They taste like sunshine, adding bright acidity and color to a dish. We often mince the preserved lemon and use it to season crab salads, enrich pan sauces for fish and meat, and flavor pastas like our preserved lemon noodles. Thinly sliced and fried, they can go sweet or savory depending on how you season them. Chopped up with fresh garlic and parsley, they make a wonderful replacement for classic gremolata. Create a tangy finishing sauce for grilled meat and vegetables by mixing them with olive oil and minced herbs. You can slide them under the skin of your roast chicken for an amazing lemon chicken. Even a simple bowl of noodles with butter and cheese is given unexpected zest with the addition of some preserved lemon.
Recipe information
Yield
makes about 1 quart
Ingredients
Preparation
Step 1
Wash the lemons with warm water and pat dry. Slice off the ends, then cut the lemons into 1/8-inch (3-millimeter) slices. Sort through the lemons and remove any seeds.
Step 2
In a medium bowl, combine the salt and sugar. Add the lemon slices and toss to coat evenly. Place the lemon slices in a vacuum bag and seal on high pressure. Alternatively, place the lemons in a zip-top bag, squeezing out as much air as possible. Place the sealed bag in the freezer for at least 8 hours and up to 24 hours.
Step 3
When the lemons are frozen solid, remove the bag from the freezer and place it in the refrigerator to thaw. When the lemons are thawed, keep the bag sealed and place it back in the freezer. Let the lemon slices freeze solid a second time, at least 8 hours or overnight.
Step 4
When the slices are completely frozen, remove the bag from the freezer and again place it in the refrigerator to thaw. When the lemons are thawed, remove them from the bag, discarding any juices. Place the lemons in a bowl and cover with the olive oil. Mix the slices to coat evenly with the oil, then place them in a clean plastic bag. Vacuum-seal the bag or use a zip-top bag, squeezing out as much air as possible, and freeze the slices one last time, at least 8 hours or overnight.
Step 5
When the lemon slices have frozen for the third time, remove them from the freezer and let thaw in the refrigerator. The lemons are ready to be used, or they can be stored in the refrigerator covered in olive oil for up to a month.
