recipes barefoot contessa

Preserved Lemons (Makes 2 to 3 Lemons)

Copyright 2010, Gail Arnold, All Rights Reserved

Photo: Quentin Bacon

2-3 lemons
2 tablespoons kosher salt

Preheat the oven to 250 degrees.

Cut the lemons into sixths, lengthwise, sprinkle with the salt and place in a non-corrosive dish (glass is good). Cover the lemons with water and cook in the oven for 3 hours. Allow to cool and then refrigerate.

Note: The lemons can be refrigerated for up to 6 months as long as they are covered and stored in a glass canning jar.