Preserved Lemons (Citrons Confits)

Ingredients

• 8unwaxed lemons
• 150 g (5 oz)coarse sea salt
• extra lemon juiceto cover if needed
• 1bay leaf — optional
• 1 tsppeppercorns — optional

Method

1. Begin by thoroughly washing 8 unwaxed lemons under running water to remove any dirt or impurities. This ensures that the lemons are clean and ready for preservation. Pat them dry with a clean kitchen towel.
2. Using a sharp knife, make a deep cross cut in each lemon, starting from the top and stopping just before you reach the base, so the lemon remains intact. This cut allows the salt to penetrate the lemon, aiding in the preservation process.
3. Take 150 g (5 oz) of coarse sea salt and pack it generously into the cuts of each lemon. The salt acts as a preservative and draws out the lemon juice, which is essential for the curing process.
4. Place the salted lemons into a clean, sterilized jar. Press them down firmly so they release some of their juice, which will help create the brine. The lemons should be packed tightly to minimize air pockets.
5. Add any remaining salt to the jar, along with 1 bay leaf and 1 tsp of peppercorns. If the lemons are not completely submerged in their own juice, add extra lemon juice until they are fully covered. This ensures even preservation and prevents spoilage.
6. Seal the jar tightly with its lid and store it at room temperature. Over the next 4 weeks, turn the jar occasionally to redistribute the salt and juices. The lemons are ready when the rinds become translucent and the aroma is more mellow and rounded, indicating that the preservation process is complete.
7. When ready to use, remove a preserved lemon from the jar and rinse it under cold water to remove excess salt. If desired, scoop out the pulp and discard it, then slice the rind to use in your dishes, adding a unique floral and savory flavor to your Moroccan recipes.