Lemon can be used in many dishes. The pulp and the juice are a great addition, but the peel is just as valuable and adds mild flavour.
Time is precious and preserving lemon or other vegetables can be time consuming. The technique we show you today speeds up the regular process of preserving lemon in dry salt which may ordinarily take up to 8 weeks.
Enjoy your lemon confit dish tomorrow!
- 2 pcs lemon organic
- 1 tbsp salt
- 50 ml lemon juice
- 50 ml water
- Cut the lemon into 4 wedges and arrange them with the other ingredients in a microwave safe container with a lid on.
- Place the lemon mix in the microwave on a medium-high heat for 2 minutes. Stir the mixture and repeat this at least 5 times depending on the power of your microwave.
- When finished, transfer the preserved lemon to an air-tight container and refrigerate for 24 hours before use.
- If the organic lemons are unavailable, blanch them for 1 minute to remove pesticides, chemicals or wax that may be on them.