Cooking with Preserved Lemons 1, by request

Over the weekend, a reader sent me an email, asking about recipes that use preserved lemons. Over the years, I have published a couple of dozen such recipes in Seasonal Pantry but the on-line recipe archives go back only through 2005. Here are links to those that are readily accessible via this web site.

Chicken Tagine with Preserved Lemons & Green Olives

Preserved Lemon Gremolata

Preserved Lemon Tapenade

Preserved Lemon Relish

Sauteed Flounder with Preserved Lemon Butter

Michele’s Preserved Lemon

When making preserved lemons, add a square of parchment paper before attaching the lid so that the salt does not corrode the metal.

In a second post on this subject, I will provide recipes from a column that appeared in 2003.

Now is a good time to preserve Meyer lemons, especially if you have access to a tree. They are all over Sonoma County and many of them go unharvested. If you see a tree full of fruit, you might approach the owner and offer to preserve the lemons. Last year, a friend gave me a big box of lemons and a dozen quart jars. I did the work, gave her six quarts and still have four left.

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