#Curing lemons gives the fruit a new dimension and expands its repertoire. Stuff a preserved lemon into the cavity of a chicken to be roasted or add the puree of 1/2 preserved lemon and 1 teaspoon mustard into 2 cups mayonnaise and serve with Roasted Potato Wedges or throw in a few slices of preserved lemons into stews or puree just a little bit into a vinaigrette.#
Cut lemons lengthwise into quarters but take care not to cut all the way through.
Holding the lemon in your hand discard as many seeds as you can and then sprinkle with salt, about 1 1/2 teaspoons for each lemon. Squeeze the lemon closed in your hand and place it into a sterilised jar.
You may also choose to divide lemons into two jars. Pack them very lightly.
Cover all the way to the top with lemon juice. Sprinkle the sugar into the jar. Secure the lid tightly and store in the refrigerator.
In 6 – 7 weeks the lemons will be ready to use with very soft peels. Slice, chop or purée as you like.