Rough Spot Lemon
- The same foods that are good for you to eat are good for your
skin.
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for a product that uses lemons, the same superfood ingredient in
the Moroccan preserved lemons.
Moroccan Preserved Lemons
- 5 lemons
- 1/4 cup kosher salt or fine sea salt, more if needed
- Halve the lemons around the widest part. Sprinkle some
salt on the exposed flesh.
- Place 1 tablespoon salt on the bottom of a sterile
one-pint sized Mason jar. Pack in the lemons and push them down,
adding more salt between layers. Press the lemons down to release
their juices and to make room for the remaining lemons. (If the
juice released from the squashed fruit does not cover them, add
freshly squeezed lemon juice — not bottled lemon juice or
water). Leave some air space before sealing the jar.
- Let the lemons ripen in a warm place, shaking the
jar each day to distribute the salt and juice, for 30 days. To use
the lemons, rinse under running water, removing and discarding the
pulp. After opening, preserved lemons will keep up to a year, and
the pickling juice can be reused two or three times over the course
of a year. Keep refrigerated after initial use.
By Chef Instructor Chef Erica Wides, Institute
of Culinary Education
