I've been using preserved lemon peel in my cooking for a bit over a year now and I love it. I use it in salads, stuffed in chicken before roasting, in risottos, pastas, any kind of seafood dish and my personal favourite - grilled with haloumi cheese (oh yum!).
But it wasn't until I was reaching out to buy another jar of preserved lemon peel at the shops when it occurred to me that I could probably make my own. For a lot less than $10 a jar. So i promptly put the bottle back on the shelf and bought a bag of lemons instead.
here. But seeing as I was trying this for the first time, I made only a very small batch - using 4 lemons to be exact. You know, just in case it turned out horribly wrong.
But I can safely (and proudly) say that this recipe works a treat. In fact, I daresay the homemade preserved lemon peel tastes even better than the store bought ones - they're lemony, yes, but much mellower with less bitterness and tartness. It actually imparts a slightly sweet taste, with a hint of saltiness. Oh, it is so delightful, I can eat it on its own! (I could never do that with fresh lemons)
here, quantities adjusted to fill a 400g pasta jar
Preserved lemon peel
4 whole lemons
1/2 cup of sugar
3 tablespoons table salt
1 cup of water
1. Wash the lemons thoroughly.
2. With a sharp knife, cut the lemons lengthwise into quarters from the flower end without cutting all the way through the stem end so the four quarters are
still attached at the base (as pictured).