2 whole lemons
2 tbsp salt
Our friend Brent often gives us lemons from his abundant lemon tree. We'll often squeeze and freeze the juice, but we also make preserved lemons to use for braised Moroccan chicken and preserved lemon hummus. After the lemons are preserved, cut off the fruit and use only the lemon peel for recipes.
Preheat the oven to 250°F.
Cut the lemons lengthwise into sixths. Sprinkle them with the salt and transfer them to the glass baking dish.
Cover the lemons with water and cook them in the oven for 3 hours.
Cool the preserved lemons to room temp and then transfer them to a large mason jar. Store in the fridge.
The lemons can be refrigerated for up to 6 months as long as they are covered in liquid and stored in a glass canning jar.