Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Preserved Lemons for Moroccan Fish Tagine 2.9 (36) Add your rating & 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 January 26, 2016 Print Rate It Share Share Tweet Pin Email Yield: 2 lemons This preserved lemon recipe from chef Paula Wolfert's "Mediterranean Clay Pot Cooking" is used to make her Moroccan Fish Tagine. Ingredients 2 large lemons, scrubbed, dried, and each cut into 8 wedges ⅓ cup coarse salt ½ cup fresh lemon juice Extra-virgin olive oil Directions 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. Rate it Print