Active Time

　　15 min

　　Total Time

　　5 days

　　Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor and aroma in all kinds of soups, stews, and salads. We've adapted Mediterranean-food authority Paula Wolfert's quick method and made it even faster by blanching the lemons first. If you manage to find Meyer lemons, this is a great way to capture their unforgettable taste and perfume.

　　

Ingredients

Makes 48 pieces

　　10 to 12 lemons (2 1/2 to 3 lb)

　　2/3 cup kosher salt

　　1/4 cup extra-virgin olive oil

　　

Equipment:

a 4- to 6-cup jar with a tight-fitting lid

　　

Step 1

Blanch 6 lemons in boiling water 5 minutes, then drain. Cut each lemon into 8 wedges and discard seeds. Toss with kosher salt in a bowl, then firmly pack with salt into jar.

　　

Step 2

Squeeze enough juice from remaining lemons to measure 1 cup. Add enough juice to cover lemons and screw on lid. Let stand at room temperature, shaking jar gently once a day, 5 days. Add oil to lemons and chill, covered.

　　Cooks' note:

　　Lemons keep, chilled, 1 year.