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24-Hour Preserved Lemons

By America's Test Kitchen

Published on May 12, 2020

Time

10 minutes, plus 24 hours curing

Yield

Makes 1 cup

24-Hour Preserved Lemons

Ingredients

3 lemons, rinsed3 tablespoons sugar 3 tablespoons table salt ¾ cup extra-virgin olive oil

Instructions

  1. Slice lemons thin crosswise.
  2. Toss lemons with sugar and salt in bowl. Stir in oil.
  3. Transfer lemons to bowl or pack into jar, cover, and refrigerate for at least 24 hours or up to 2 weeks.
  4. To use, chop or mince lemon as desired.
24-Hour Preserved Lemons
Styling by Catrine Kelty.

24-Hour Preserved Lemons

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By America's Test Kitchen
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Time

10 minutes, plus 24 hours curing

Yield

Makes 1 cup

Ingredients

Ingredients

Ingredients

Why This Recipe Works

It's important to slice the lemons thin. Sugar offsets the acidity and bitterness of the fruit, and olive oil helps soften the pith.

Instructions

  1. Slice lemons thin crosswise.
  2. Toss lemons with sugar and salt in bowl. Stir in oil.
  3. Transfer lemons to bowl or pack into jar, cover, and refrigerate for at least 24 hours or up to 2 weeks.
  4. To use, chop or mince lemon as desired.

Appears In

Magazine

July / August 2020

Key Equipment

Equipment

The Best Chef’s Knives

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