Preserved Lemons Recipe | Maggie Beer

Step 1: Juice the 4 large lemons and set aside. Step 2: Cut remaining 8 thick-skinned lemons in quarters. Step 3: Place a heaped tablespoon of salt in the base of each of your sterilised jars. Step 4: Place each lemon wedge in the jar, pressing down firmly as you go to extract the juice. Make sure they are as tightly packed as possible. Step 5: Add another tablespoon of salt and the reserved lemon juice to top the jar up and ensure the lemons are totally submerged. Step 6: Put the lids on the jars and store them in a cool, dry place to mature for 4-6 weeks. Tip: You may need to top up the liquid if it evaporates, the key is to make sure the fruit is submerged at all times.