Comments on: Cooking: Secret Ingredient –Preserved Lemon

By: Niccola

Niccola — Fri, 08 Apr 2011 08:49:16 +0000

I would like to thank thank thank you (yes three times should suffice), the preserved lemons turned out fantastic, my mother-in-law is going crazy trying to figure out my special ingredient! I only have one question, is your bathroom still outdoors??

By: cnordquist

cnordquist — Mon, 21 Mar 2011 02:33:09 +0000

That sounds delicious, Ludovic! DD

By: Ludovic

Ludovic — Sat, 19 Mar 2011 01:28:11 +0000

Made this. I diced the rind and put it on trout filets that I pan fried in a little olive oil and butter. AMAZING! Thanks. Going to try a Tagine with it this week.

By: kim

kim — Wed, 09 Feb 2011 05:37:54 +0000

just stumbled here – wow, I have overflowing meyer lemons… I am doing this! but never been to Morocco, never eaten anything with preserved lemons (actually never heard of them) so, i am going to look to see if you have a recipe for food with them…

Thanks!

By: Robin

Robin — Tue, 30 Nov 2010 22:23:16 +0000

I just got back from Morocco and was on a hunt for a good tagine recipe for this amazing dish I had with prunes and Marcona almonds which led me to your blog. I also have a Meyer tree in my backyard that just blossomed so I can’t wait to try out your preserved lemons recipe. Thanks!

By: Tuna Tapenade | Domestic Daddy

Tuna Tapenade | Domestic Daddy — Wed, 18 Aug 2010 03:36:05 +0000

[...] a great proponent of preserved lemon — for more about this remarkable ingredient, see this post.) This is also an easy dish to make: all of the ingredients are available at almost any [...]

By: cnordquist

cnordquist — Thu, 08 Apr 2010 02:59:57 +0000

Thanks, Jessica. They’re really easy to make, and you’ll love having them on hand. Sea salt works just fine. For the jars, the smallest I’ve used are pint jars, but I usually make them a quart at at time since they keep for months in the fridge. Let me know how they turn out.

Cheers.
DD

By: Jessica (Goodbye, Small Heart)

Jessica (Goodbye, Small Heart) — Wed, 07 Apr 2010 20:03:46 +0000

This looks amazing and I can’t wait to make my own preserved lemons! But first, I have two questions: 1) is sea salt an okay substitute for kosher salt, and 2) what size jar do you recommend? Thanks!

By: cnordquist

cnordquist — Wed, 07 Apr 2010 01:12:17 +0000

You won’t be sorry! It’s really quick and easy, and they’re a great secret ingredient to have on hand. Let me know how they turn out.
Cheers.
DD

By: Meghan

Meghan — Wed, 07 Apr 2010 00:26:11 +0000

I have always wanted to make them. I think that you may have me convinced!