Preserved Lemons

[Dave W]

Thanks for the feedback. I'll make use of them soon.

[Anna N]

Meyer lemons put up a couple of hours ago. By this time tomorrow they should be properly submerged as they shrink and release more liquid.

[Hassouni]

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?

[scubadoo97]

You don't need a tagine to make a Moroccan braised dish. But use them in anything where you want the perfumed flavor of lemon. A fine dice is interesting in hummus as well

[Anna N]

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?

Here is a link to get you started

http://www.huffingtonpost.com/2014/02/21/preserved-lemons-recipe_n_4824738.html

[Hassouni]

Soooo is this mold:

 

[JoNorvelleWalker]

I've read that white mold on preserved lemons is not dangerous.  Your mileage may vary.

[FlyingChopstik]

Ive never had white patches like that on my lemons so im not sure. How do they smell? If it smells like ammonia or household cleaner, definitely toss.

[FlyingChopstik]

Also have you been shaking them regularly and pushing down any lemons that rise above the brine? How much salt did you use?

[Smithy]

I think I'd go with the smell test also. If they don't smell bad they're probably okay; if they do smell bad they may not be harmful but they probably won't be pleasant. I've eaten/used preserved lemons that had gone dark, smelled more like turpentine or old furniture polish than nicely perfumy briny lemons, and never suffered ill effects...but I didn't particularly enjoy the taste.

Edit: I've realized since posting this that my response doesn't exactly address the mold question. I haven't enough knowledge for that. My suspicion, however, is that mold that grows under these conditions may be unpleasant but won't be harmful.

[Hassouni]

I've seen several recipes for quick preserved lemons - does anybody have any favorites? I have an event coming up in less than 2 weeks and need a pretty large batch....

[LizD518]

So without having to read through 300 previous posts - I don't have a tagine and don't often cook for more than 2 or 3 at most. What else can I use these lemons for?

 

I have used them to make a lemon vinaigrette and added them into hummus.  I've also added them into a pasta dish of sauteed garlic, artichokes, tomatoes, capers, and olives (with or without shrimp and/or cream).  Definitely my new favorite ingredient.

[andiesenji]

I have used them to make a lemon vinaigrette and added them into hummus.  I've also added them into a pasta dish of sauteed garlic, artichokes, tomatoes, capers, and olives (with or without shrimp and/or cream).  Definitely my new favorite ingredient.

I rinsed and removed the pulp from three whole preserved lemons, cut them into "matchsticks" and added them half-way through the cooking of 3 pounds of caramelized onions (onion confit) and the results were outstanding. 

 

Note:  I started out with 3 pounds of large brown onions, skinned them, removed both ends and sliced them pole to pole instead of crosswise as I have found through long experience that I like the end result better using this method.

[Anna N]

I've seen several recipes for quick preserved lemons - does anybody have any favorites? I have an event coming up in less than 2 weeks and need a pretty large batch....

Just trying to keep your question alive! Mark Bittman had a recipe that took only three hours. You might want to Google that one. I thought I had one seen a fast method from Paula Wolfert also. I can't say I have tried any of them. I am sure somebody on eG must have and will drop in shortly.

Edited to add

Yes Paula has a recipe for seven days preserved lemons on Epicurious.

Edited May 15, 2015 by Anna N (log)

[djyee100]

I've seen several recipes for quick preserved lemons - does anybody have any favorites? I have an event coming up in less than 2 weeks and need a pretty large batch....

 

I've tried this "quick" preserved lemons recipe that can take 5 days. Longer is better if you can do it. From Heidi Krahling of the Insalata restaurant in Marin.

http://www.myrecipes.com/recipe/preserved-lemons-0

 

The hot brine on the lemons really does the trick of speeding up the curing process. But these lemons do not have the depth of flavor as regular preserved lemons. They also have a softer, more watery texture from the brine.

 

But if you need preserved lemons quick...the flavor is good, and I have used them in savory dishes as a substitute for regular preserved lemons, with good results.

[blue_dolphin]

6 minutes ago, Margaret Pilgrim said:

Paula has published several methods.   I use a simpler one in which she advises cutting lemons into quarters, moosh with salt, pack in jars, fill with lemon juice and additional salt.    Let molder for a week before using.   

I like the fact that I can extract a single piece of lemon when wanted, as opposed to having to deal with a whole lemon.  

Will look up the precise recipe if anyone interested.  

That's how I cut them as well. 

[Maison Rustique]

11 hours ago, Margaret Pilgrim said:

Paula has published several methods.   I use a simpler one in which she advises cutting lemons into quarters, moosh with salt, pack in jars, fill with lemon juice and additional salt.    Let molder for a week before using.   

I like the fact that I can extract a single piece of lemon when wanted, as opposed to having to deal with a whole lemon.  

Will look up the precise recipe if anyone interested.  

I'd love the recipe, please.

[TdeV]

17 hours ago, Margaret Pilgrim said:

Paula has published several methods.   I use a simpler one in which she advises cutting lemons into quarters, moosh with salt, pack in jars, fill with lemon juice and additional salt.    Let molder for a week before using.   

I like the fact that I can extract a single piece of lemon when wanted, as opposed to having to deal with a whole lemon.  

Will look up the precise recipe if anyone interested.  

 

Yes, please.

[Margaret Pilgrim]

@Maison Rustique and @TdeV:     Simple and foolproof.

 

 

from:   

[Jacksoup]

@Kim Shooki used to have access to hundreds of Meyer lemons. Now i only get about 100. I zested, juiced and froze both.  I still have plenty of two years later. I’ve dehydrated the lemons I got this year. Just slice them 1/8” to 1/4” and throw them in my cheap food dehydrator.  I use them in tea and water, even chicken piccata. They rehydrate quickly.  People beg me for a ziplock bag full of them. So far they seem to keep a long time.  

[TdeV]

On 3/25/2023 at 1:27 PM, Margaret Pilgrim said:

@Maison Rustique and @TdeV:     Simple and foolproof.

 

 

from:   

 

 

Margaret, do you use the pith as well as the peel?

[blue_dolphin]

11 minutes ago, TdeV said:

 

 

Margaret, do you use the pith as well as the peel?

 

Not Margaret, but I have always used the whole thing.

[Margaret Pilgrim]

The pith and peel kind of become one in the curing process.   I discard the mushy pulp and use the peel.   It  would depend on your use.   In a cooked/braised dish, the whole segment would be appropriate.

[TdeV]

On 3/25/2023 at 1:27 PM, Margaret Pilgrim said:

@Maison Rustique and @TdeV:     Simple and foolproof.

 

 

from:   

 

 

Can one use the juice from lemons which have some mouldy bits? Does it matter if the mouldy bits are on the inside too?

[heidih]

1 hour ago, TdeV said:

 

 

Can one use the juice from lemons which have some mouldy bits? Does it matter if the mouldy bits are on the inside too?

I wouldn't. Moldy citrus reeks tome, Feel like it would contaminate the juice., esp if inside.