Preserving Lemons
Lemons are a great source of vitamin C and they also contain important bioflavonoids.
However at this time of year they are so plentiful that many people are at a loss to know what to do with the excess. Rosemary Stanton suggests making lemon marmalade, which tastes really good on toast. Another good idea is to squeeze the lemons and pour the juice into ice-cube trays. When the lemon juice is frozen, put the cubes into freezer bags and then use one whenever you need it. Rosemary also recommends salted preserved lemons. They are easy to make, much cheaper than the ones sold in delicatessens, and they taste delicious.
Salted preserved lemons
Quarter each lemon, being careful not to cut right through to the bottom. Rub plenty of salt into the lemons, and pack them tightly into a clean jar. When the jar is full, cover the fruit with lemon juice, put the lid on and keep in the cupboard or the fridge for about one month. (Tip: once you’ve opened the jar, store it in the fridge. The lemons will keep for months as long as they’re covered with juice.) When you’re ready to use the lemons, take them out of the jar, hold them under the tap and wash well, removing all of the middle portion or flesh. Chop or slice the remaining skin, and use on dishes like couscous with chicken or lamb and vegetables.
Further information
Jars of preserved lemons are available at delicatessens, and cost around $9.00 each.