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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.

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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?

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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

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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.

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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.

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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....

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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.

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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.

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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 by Anna N (log)

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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.

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