By: Katie Kadue | May 13 2010
Posted in San Francisco Bay Area - Cook It - San Francisco

Against the backdrop of a sunless sky, my Meyer lemon tree provides ample bright spots. When rain rolls into Berkeley, as it tends to do, a spritz of citrus on a salad strikes sunnily back. But while Meyer lemons enjoy a long season around here, my tree gets sparser in the warmer months, and I like to make sure I have an ample supply of this sprightly citrus all year round.

Photo: Katie Kadue

Preserved lemons are a staple in Moroccan cooking, and while any lemons will do for this recipe, I prefer Meyers for their low acid and tender rinds. Once they’ve reached their peak in the fridge, rinse and chop the lemons, discard the seeds, and add to cooked stews or spoon over grilled fish.

To preserve: Rinse and scrub 8-10 lemons (you’ll be eating the skin), reserving a few extras for juice. After removing any remaining stem, cut each lemon diagonally lengthwise, making an “X”; be sure to stop about an inch from the bottom. Pack scored lemons generously with coarse salt (about a tablespoon each), and press fruits firmly into a clean glass jar. Add some spice if you like: cinnamon sticks, bay leaves, or whole coriander seeds. Seal the jar and set it on your kitchen counter.

For the next few days, open the jar daily and re-pack (or simply shake it up), making sure the lemons stay submerged, adding more lemon juice if necessary. Then stick in the fridge, wait 3 weeks or until rinds soften, and get ready to tart up your tagine.

What's your best idea for using preserved lemons?

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