Comments on: preserved lemons

By: lemon juice | Kara Cooks

lemon juice | Kara Cooks — Fri, 04 Sep 2009 12:23:46 +0000

[...] lemons like crazy. But what do you do with nearly 30 lbs of lemon? Well, make lemon tart, make preserved lemons, make the aforementioned lemon curd, make limoncello, and just plain freeze zest and [...]

By: Kevin

Kevin — Sat, 30 May 2009 16:24:51 +0000

I recently made some preserved lemons as well. They were nice and easy to make and the results were really good. Now comes the fun part, experimenting with them!

By: Allie

Allie — Fri, 01 May 2009 15:26:48 +0000

Yeah, that’s true about the corrosion. I have some of mine in mason jars w/ a plastic lid, and a huge jar like the one in the beginning of the post. The wire around it is a little corroded, but I don’t really mind since that jar is dedicated to lemons. I do wipe some off every now and a gain, though, but it’s not really possible to keep up with it completely.

By: Kara

Kara — Fri, 01 May 2009 01:34:57 +0000

I have a ton of recipes waiting that call for them. Tagines are the most popular, but even putting them in stews, sauteed chicken dishes, chopped fine and served in spinach or greens, chopped in a salad, mixed in couscous or tabbouleh. I’m looking forward to using them in a few weeks and I’ll be sure and post when I do.

By: Beekeeper

Beekeeper — Fri, 01 May 2009 01:04:03 +0000

What exactly do you DO with preserved lemons?

By: Cakelaw

Cakelaw — Sat, 18 Apr 2009 00:29:15 +0000

I have always wanted to make preserved lemons, but it’s another one of those “gonna” jobs. Thanks for the tip about the plastic lids – I wouldn’t have thought of that.