May 2d, end of Week One: Lemons start to float above oil. Pressed down with sterilized spoon, and added more olive oil to keep rinds submerged.

Rind is softened, but pith is still white.
After preparing the lemons and allowing them to steep for five days, they are covered in olive oil and kept in a cool dark place for 4-6 weeks. Read the entire process for Preserving Lemons.

This batch was started last Friday, April 25th. Every Friday, we'll take a peek and see how the lemons are progressing in their transformation, and whether they need any special attention.

May 9th, end of Week Two:
Rind is softening and losing whitish color. Topped up with more oil since lemons still tend to float during the week.
May 16th, end of Week Three:
Rind is finally changing from white to a more opaque hue on its way to translucence. Didn't have to open the jar this week to top it up or push lemons back. Just a photo and back into the dark.

Only 2 more weeks to go!
May 23d, end of Week Four:
Out for a portrait, then back in the dark!

Looks pretty much the same as it did last week.

Week Five: Preserved lemons are ready to use! Store in refrigerator after first use. Will keep in refrigerator up to a year. Top up with oil to keep lemons submerged.

These have a deep lemon flavor, not as bright as fresh lemons, but much more rounded and wonderfully lemony. Most dishes, especially the globally popular
Chicken with Preserved Lemon & Olives, call for only the rind, but this Lemon Almond Polenta cake uses the whole lemon.

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