Ingredients
32
32 servings
- •4 large lemons, cut into 8 wedges each
- •¾ cup kosher salt
- •1 cup lemon juice
- •¾ cup olive oil
Instructions
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutritional Facts
Per 32 servings
- Calories: 50
- Carbohydrate: 2g
- Fat: 5g
- Fiber: 1g
- Protein: 0g
- Sugar: 0g
Related Recipes
Moroccan Preserved Lemons
Citrons Confits Express (Quick Preserved Lemons)
Candied Lemon Peel
Lemon Olive Oil
Citrus Lemonade
Grilled Lemon Limeade
Lemon Delights
Lemon Drop
Mini Lemon Tarts
Creamy Lemon Dressing
Citrus Glaze
