Preserved Lemons

I have been fascinated by Morroccan Food since I picked up a copy of Claudia Roden's "Arabesque" from the library. Nothing is more fun or exciting to me then finding a new recipe I have never tried and giving it a go. Before I could get started, however, I needed to stock up my pantry with some of the necessities of Moroccan cuisine. Luckily, my Tia Marsha brought me a huge bag of lemons from the tree in her yard so I could make some preserved lemons. Also, my good friend Vickie brought me back some Saffron from her trip to Egypt. Here is a basic recipe for Preserved Lemons.

4 Lemons (unwaxed, organic, preferably local)
4 tbls Kosher Salt
Lemon Juice

Cut each lemon into quarters, keeping them attached at the stem end. Pack a tablespoon of salt into each lemon (in the cuts), and squeeze into a canning jar. Fill jar with enough lemon juice to cover. Store in a cool, dry place for one month. Check regularly to make sure lemons remain covered with lemon juice. Add more juice if necessary. They are ready after one month.
When you are ready to use them, discard the pulp, and rinse the skin to remove the excess salt.
They can also be kept in the fridge up to one year.
***Use unwaxed, organic lemons only.

After one month, the skins will be soft and will have lost all the bitterness normally present in citrus peel and pithe.