Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Classic Preserved Lemons Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 6 lemons Brine the lemons at least a month before using. Store-bought preserved lemons are a fine substitute and are available online or at specialty-food stores. Ingredients 6 lemons, preferably organic 6 cups coarse salt 1 ½ cups fresh lemon juice (from 9 to 11 lemons) Directions Cut a 3-inch-long, 1/2-inch-deep slit around the equator of each lemon. Pack 1 to 2 teaspoons salt into each slit. Pour 1/2 of the remaining salt into an airtight glass jar that fits the lemons snugly. Pack lemons in jar. Pour lemon juice and the remaining salt over lemons. (The jar should be full.) Cover, and refrigerate for at least 1 month or up to 2 months. Rate it Print