Best 3 Citrons Confits Express Quick Preserved Lemons Recipes
**Citron confit**, also known as preserved lemon, is a traditional Middle Eastern and North African condiment made from lemons that have been preserved in salt and lemon juice. The resulting lemons have a complex flavor that is both salty, sour, and slightly bitter, with a soft, tender texture. Preserved lemons are commonly used in Moroccan and other regional cuisines to add a depth of flavor to tagines, stews, and salads. This article provides two recipes for making preserved lemons: a traditional method that takes several weeks, and a quick method that can be ready in just a few days. Both recipes yield delicious and versatile preserved lemons that can be used to elevate a variety of dishes.
Check out the recipes below so you can choose the best recipe for yourself!
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
PRESERVED LEMONS (CITRONS CONFITS)
Lemons are delicious, healthy, rich in vitamin C and their use in the kitchen is not only culinary. When I saw an algerian recipe for chicken and "citrons confits", I knew I had to find a traditional recipe to be true to the recipe. I forgot where I found the original recipe but here is the way I do my preserved lemons. I keep them for about a year or so and they still are delicious. They are kept in olive oil, which adds to my need for tasty oils in my salads, soups, pastas or casseroles, after the lemons are gone. So here it is!!
Provided by Louise in Montreal
Categories Lemon
Time 15m
Yield 12 lemons, 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Slice each lemon to obtain nice rounds and put in a big bowl.
- Put the lemon juice, obtained by the slicing, aside in the refrigerator.
- Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours.
- When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars.
- Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices.
- Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil.
- The preserved lemons prepared this way are ready to use after 2 weeks.
Nutrition Facts : Calories 54, Fat 0.8, SaturatedFat 0.1, Sodium 14154.8, Carbohydrate 28.9, Fiber 12.7, Protein 3.2
CITRONS CONFITS EXPRESS (QUICK PRESERVED LEMONS)
This microwave recipe for preserved lemons speeds up the whole process. They make the perfect accompaniment to Moroccan tagines or couscous. Refrigerate after opening.
Provided by Allrecipes Member
Categories Sauces and Condiments
Time P1DT20m
Yield 8
Number Of Ingredients 5
Steps:
- Mix lemons wedges, 1/4 cup plus 2 tablespoons water, lemon juice, and salt together in a microwave-safe container.n
- Cook in the microwave for 10 minutes, stirring at 2-minute intervals to prevent spills.n
- Pour the mixture into a sterilized, airtight jar. Let stand for 24 hours before using.n
Nutrition Facts : Calories 8.3 calories, Carbohydrate 4.4 g, Fat 0.1 g, Fiber 2 g, Protein 0.5 g, Sodium 873.6 mg
Tips:
- Choose unwaxed, organic lemons for the best results.
- Use a sharp knife to score the lemons deeply, but not all the way through.
- Pack the lemons tightly into a clean glass jar.
- Cover the lemons with a mixture of salt and sugar.
- Add a few bay leaves, peppercorns, and cloves for extra flavor.
- Seal the jar and store it in a cool, dark place for at least 2 weeks.
- Use the preserved lemons in a variety of dishes, such as tagines, stews, and salads.
Conclusion:
Preserving lemons is a great way to add a unique and flavorful ingredient to your cooking. This quick and easy recipe for preserved lemons is a great place to start. With just a few simple ingredients and a little time, you can create a delicious and versatile condiment that will add a touch of brightness and acidity to any dish. You can also experiment with different flavor combinations by adding other spices and herbs to the preserving mixture. For a spicy preserved lemon, add a few chili peppers. For a more herbal flavor, add some rosemary or thyme. The possibilities are endless!
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