Preserved lemons are used as a condiment and recipe ingredient to impart fresh, potent lemon flavor with very mild acidity and salty tang. Recipe to make them at home and a comprehensive list of ideas on how to use them.
*Budget about 1 tbsp of salt per small lemon (or lime). Increase accordingly for larger fruit.
**If you run out of lemon juice you can add a bit of cold, filtered water to ensure the fruit is fully submerged.
If not fully covered with liquid pieces of lemon can develop a coating of white mold during curing. This is harmless - simply wash it off, place the lemon back in the jar and top with more lemon juice.
Once cured move the preserved lemons to the fridge, they will keep well for a year, even longer.
If a recipe calls for preserved lemons you will be forgoing a lot of flavor by using a fresh lemon instead. It is a good idea to always have at least a small jar of preserved lemons in your fridge:)