QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
QUICK-CURED LEMONS
This citrus preservative is a delicious condiment for roasted meats, vegetables, even salads. Using only a few ingredients and your favorite herbs, this is an extremely easy dish to make, and storage is just as simple.
Provided by Seamus Mullen
Categories condiment
Time P3D
Yield 20 servings
Number Of Ingredients 7
Steps:
- Combine the salt, sugar, thyme and garlic in a large mixing bowl.In a shallow baking dish, layer the sliced lemons and curing mix. Repeat until all the lemons are covered. Cover and refrigerate for 3 days. After 3 days, remove from the refrigerator, rinse the lemons under cold running water, and place in a clean canning jar with the olive oil and dried ancho chile. The lemons will keep in the refrigerator for up to 1 month.
PERFECT LEMON CURD
Wonderfully tart, classic English lemon curd...perfect with scones and tea.
Provided by TAWNIE44
Categories Side Dish Sauces and Condiments Recipes
Time 21m
Yield 12
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan, combine lemon juice, lemon zest, sugar, eggs, and butter. Cook over medium-low heat until thick enough to hold marks from whisk, and first bubble appears on surface, about 6 minutes.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 14 g, Cholesterol 66.8 mg, Fat 8.9 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 5.2 g, Sodium 18.7 mg, Sugar 13 g
QUICK PRESERVED LEMONS
Steps:
- In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F. oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.
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- Mix the thyme leaves, salt, sugar, and garlic in a large bowl. Pour a thin layer of the mixture onto a platter or deep roasting pan. Slice the lemons into rounds and layer some on top of the salt mixture, then layer on more of the salt mixture. Continue layering until all of the lemons are covered. Cover and refrigerate for 3 days.
- Rinse the lemon slices thoroughly and pat dry with paper towels. In a clean canning jar or two, layer the lemon slices, adding the remaining thyme sprigs, the bay leaves, and guindilla pepper. Pour in olive oil to cover the lemons completely. Marinated in the oil, the lemons will keep in the refrigerator for up to a month.
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