Preserved lemon is an ingredient often used in Moroccan cooking. It traditional takes weeks to make and lasts quite a while. This recipe is a short-cut to give you a similar flavor, but in about an hour. It only lasts a week in the refrigerator, but you can make a lot or a little. Did I say it just takes an hour?
Quick Preserved Lemon
- 1 large lemon, cut crosswise into 1/4-inch slices
- 1/2 cup fresh lemon juice
- 1 tablespoon coarse sea salt
Combine ingredients in a small skillet over medium high heat; stir to dissolve salt.
Cover, reduce heat to low, simmer until lemon slices are nearly tender (peel will appear translucent), about 10 minutes.
Cool; store in the refrigerator up to one week.