Recipe - Paula Wolferts Seven-Day Preserved Lemons

4 lg Lemons; (preferably
; thinskinned),
; scrubbed (about 6
; ounces each)
2/3 cup Kosher salt
1 cup Fresh lemon juice; (from
about 5 large
; lemons)
Olive oil

Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt
and transfer to a glass jar (about 6cup capacity). Add lemon juice and
cover jar with a tightfitting glass lid or plasticcoated lid. Let lemons
stand at room temperature 7 days, shaking jar each day to redistribute salt
and juice. Add oil to cover lemons and store, covered and chilled, up to 6
months.

Makes 4 preserved lemons.

Gourmet August 1994

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