It’s time to move the delightful, salty and citrus flavor of preserved lemons onto the front shelf of your pantry. Even though preserved lemons have been used in Moroccan cuisine for centuries, they are relatively new to many of us. In the past, I have been frustrated that I can’t find them in our smaller mountain groceries. Forced to search out preserved lemons in Denver’s specialty food stores, I decided that it was time to make my own preserved lemons. Just because we live in rural Colorado, doesn’t mean we can get fancy once in awhile!
Making your own preserved lemons only takes two ingredients – Meyer lemons and salt. You will also need a sterile quart jar, and a little patience (one month of fermentation.) . Check out my recipe for making preserved lemons and give it a try!
This Moroccan Preserved Lemon Sauce can be a unique, yet easy addition to your next meal. I like this flavor combination with almost any fish and with baked lemon chicken.