Preserved Lemons
Makes 4 lemons
Great for adding a lemony zip to anything, and especially good in homemade hummus, falafels, sandwiches, and minced into sauces or dressings.
4 Meyer lemons
1 ⁄ 4 C sea salt
1 T lemon juice
Wash and dry the lemons. Slice off the stem ends. Make two lengthwise cuts through the lemon, stopping half an inch from the stem end. This should create an “X” shape on the top of the lemon. Keep the whole lemon in- tact, but gently pull the slices back and liberally cover each fleshy surface with salt.
In a jar, add a layer of salt. Place lemon, flesh down into salt layer and squish. Add another layer of salt and repeat with other lemons until the jar is full. If needed, add lemon juice so that lemons are covered in liquid. Let sit at room temperature for 3–4 weeks, then store in the fridge.
Julie publishes Edible Ohio Valley with her family. After 15 years in the world of commercial photography, her lens is now focused on recording the sustainability movement in the Midwest. A graduate of UC’s College of Design, Architecture, Art, and Planning, she’s a partner and co-founder of The Fairview Agency, a multidisciplinary creative firm.
