Rating: 2.86 stars
36 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 3
  • 36 Ratings

This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine.

The Martha Stewart Show, November 2009, The Martha Stewart Show, Episode 5029

Gallery

Read the full recipe after the video.

Recipe Summary test

Yield:
Makes 2 lemons
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • To store lemons, add enough olive oil to cover and refrigerate for up to 1 year. Rinse lemons before using.

Advertisement

Reviews

36 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 15
  • 2 star values: 10
  • 1 star values: 3