A preserved lemon is a lemon that has been soaking in lemon juice or oil and salt. The lemon loses the bitter taste and becomes sweet. Preserved lemons are very popular in Moroccan cuisine. Salt-preserved lemons are a surprisingly versatile pantry staple. Salt curing causes the rinds of the lemons to soften, and fermentation enhances their natural tartness. Always rinse lemons before use. More commonly the rind will be used in recipes, but the flesh can be used as well.
Yields 1 quart
About 7 thick-skinned lemons, such as Lisbon or Eureka, plus 1-2 extra
Kosher or sea salt