| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
September 1 |
1 |
servings |
INGREDIENTS
| 6 |
|
Thin-skinned lemons; scrubbed, trimmed |
|
|
; at both ends, and |
|
|
; cut lengthwise into |
|
|
; sixths |
| 6 |
tb |
Kosher salt about 1 cup fresh lemon juice |
INSTRUCTIONS
In a baking dish just large enough to hold the lemons in one layer toss the
lemons with the salt, pour enough of the lemon juice over them to just
cover them, and bake the lemons, covered, in a preheated 200F. oven,
stirring occasionally, for 3 hours. Let the lemons cool and transfer them
with their brine to an airtight container. The preserved lemons keep,
covered and chilled, indefinitely.
Makes about 1 pint.
Gourmet September 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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