I learned from Claudia Roden, who brought the secrets of Middle Eastern cooking to this country in the 1960s, how to make this invaluable preserve, which adds zest to so many dishes. I even find that you can use a little of it in place of fresh lemons to perk up a dish.
Ingredients
Preparation
Step 1
Quarter four of the lemons lengthwise, not quite cutting through the bottoms. Spread each one open, and rub a tablespoon of salt all over it. Pack the four salted lemons snugly into a jar, screw the cover on tightly, and store in a cool place or refrigerate. After three days, squeeze at least four of the remaining lemons, and pour their juice into the jar. The liquid should just cover the salted lemons; if not, add the juice of another lemon. Do not use for a month. These preserved lemons will keep indefinitely in the refrigerator.
Step 2
To use, cut off the portion of lemon you need, and scrape away and discard the pulp. Rinse the rind to remove salt.
