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Use lemon rind to make preserved lemons in 24 hours |mjskitchen.com
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Preserved Lemon Zest in 24 hours
Prep
15 mins
Total Time
15 mins
 

A quick & easy method of making a small batch of preserved lemon from the outer skin of 1 lemon.

Course: Condiments
Recipe Author: MJ of MJ's Kitchen
Ingredients
  • 1 lemon
  • 1 tsp. coarse grain salt
Instructions

  1. Juice the lemon and set the juice aside.

  2. Peel the zest (outer layer of skin) off the lemon. Try not to get any of the white portion or pith.

  3. Cut the zest into narrow strips and place in a glass jar or bowl. Top with 1 tsp. (5 g) salt and the lemon juice.
  4. Stir to dissolve some of the salt. If the juice does not cover the zest, add more lemon juice.
  5. Let sit on the counter for 24 hours.
  6. Both the zest and the juice can be used, but be careful about adding salt to your dish. Preserved lemons are pretty salty.