Preserved Lemon Recipe

4.34 from 3 votes

Calories 0kcal

Author Mommypotamus

6 thin skinned organic or at least not irradiated lemons. Meyer lemons seem to be preferred because they are sweeter, but I've only tried the plain jane variety.
1-1½ cups additional freshly squeezed lemon juice
2 tbs whey optional
½ cup unrefined sea salt

Scrub lemons and cut them into quarters
Pour salt in a shallow bowl and begin rolling your lemon quarters. Place salted quarters in a 1-quart mason jar.
Leaving one inch of room at the top of the jar pour in the lemon juice.
Cover the jar and shake to release any trapped air bubbles, then loosen the lid so that air can escape.
Leave at room temperature for 1 day, then check to make sure the lemons are completely submerged in juice. Add juice if needed, then cover again loosely.
Store at room temperature for six more days. Shake the jar at lease once per day.
Your preserved lemons are ready!! Use right away or store in the fridge for later.