Bay Leaf Infused Preserved Lemons Recipe
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Aromatic bay leaves add herbal notes to this make-at-home version of preserved lemons, a classic ingredient in North African and Middle Eastern cuisine.
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6 large lemons
12 Meyer lemons, scrubbed
2/3 cup kosher salt
4 McCormick® Bay Leaves
cup fresh lemon juice (from 5 large lemons
10 Meyer lemons)
Sterilized jar with lid (6-cup capacity)
1. Bring water to boil in large saucepan. Add lemons; cook 5 minutes to soften peel. Drain. Dry lemons well. Cut each lemon into 8 wedges, discarding seeds.
2. Mix salt and bay leaves in large bowl. Add lemon wedges; toss to coat well. Using a sterilized spoon, pack lemons and salt tightly in sterilized jar. Add enough lemon juice to fill jar to the rim. (Lemon wedges should be completely covered in salt and lemon juice.) Cover jar. Let stand at room temperature in cool dry place 7 days. Shake jar gently each day to redistribute lemon juice and salt.
3. To use preserved lemon, remove lemon with a clean utensil. Rinse the lemon under running water, removing and discarding the pulp. Once opened, refrigerate preserved lemons in covered jar up to 6 months.
To sterilize jar:
Wash jar in dishwasher on heavy soil cycle. Fill jar directly from the dishwasher while still hot. If jar cools down, place on a shallow baking pan in preheated 300°F oven until ready to fill.
Recipe adapted from
Couscous and Other Good Food From Morocco
by Paula Wolfert.
Double Pear Upside Down Cake with Bay Leaf Glaze
McCormick® Bay Leaves
McCormick® Pure Vanilla Extract
(1 1/2 sticks) butter
OLD BAY Coleslaw
OLD BAY® Seasoning
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