With tangy intensity, this adds loads of flavour to tagines and Moroccan salads.
- Wash a 1L (4-cup) capacity glass jar with lid (don’t use a metal lid – the salt may corrode it). Dry. Scrub lemons under cold water. Pat dry. Cut into quarters lengthways (don’t cut through base).
- Place sea salt in the centre of each lemon. Pack the lemons firmly into the jar. Add bay leaves and cinnamon stick to jar.
- Cover with fresh lemon juice. Seal. Store in a cool place away from direct sunlight for at least 4 weeks. If the liquid level drops, add more lemon juice to cover lemon (if lemon isn’t submerged in liquid, a harmless white mould may appear).
- To use, remove the lemon from the jar. Rinse under cold running water to remove salt. Pat dry. Remove the rind and chop as desired. Discard flesh and white pith – they’re too salty to use.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set