This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.
- Yield: Makes 2 lemons
Source: The Martha Stewart Show, November 2009
- 2 large lemons, scrubbed, dried, and each cut into 8 wedges
- 1/3 cup coarse salt
- 1/2 cup fresh lemon juice
- Extra-virgin olive oil
Place lemons in a medium bowl. Sprinkle with salt and toss to coat. Transfer to a clean 1-cup glass jar with a lid; add lemon juice. Cover jar and let stand at room temperature for 7 days, shaking jar daily to distribute salt and juice.
To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.