- 3-4 meyer lemons, well scrubbed
- ¼ cup sea salt
- 1 tablespoon olive oil
Cut 2 of the lemons into 8 wedges to total 16 wedges. Place in a small bowl; add the salt and mix well to ensure the lemons are coated in the salt.
Squeeze the remaining lemon(s) and reserve the juice.
Tightly pack the salted lemons into a sterilised 250ml jar and fill only to the bottom of the rim. Add the lemon juice, wipe any salt or lemon from the rim and seal. Gently tap the jar on the benchtop to dislodge any airpockets.
Shake the lemons every couple of days for a week, then leave to rest until the pith is no longer white, approximately 6 weeks.
Remove lemons as needed and top jar with olive oil to keep fresh.
Tips & Hints
To use, remove pith and pulp leaving just the preserved peel. Chop and add to any Moroccan dish.
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