3 Reviews of Preserved Fresh Lemons

From: Chef Kate

On Dec 18, 2007

So far, excllent! I have always used Paula Wolfert's recipe for preserved lemons--the technique is the same, but the use of the cloves and bay and coriander is new. I have gotten to Step 8--my jar is setting on a shelf in the darkest part of the cool cellar. I'll report back anon...Six months later, I'm finally reporting back. These are great preserved lemons. I just used them in English Rose's Quick Chickpea Tagine--a great tagine, only made better with these.

From: Thymestudio

On Jun 13, 2007

Very nice! I started these last week and they are coming along great. Very pretty! There are so many nice recipes to use these in I cant decide which ones to make first! Thanks for posting! ZWT3

From: 8elbows

On Mar 26, 2009

I'm not rating because I must have done something wrong — the lemons at the top of the jar (poking out just slightly above the liquid) started to mold. I'm going to try again making sure that I completely cover the lemons. (It did smell delicious! I was sad to pour out the first batch.)