judy down under posted 04-05-98
Preserved Lemons (Moroccan Lemons)
1 cup coarse sea salt
2 sticks cinnamon
2 bay leaves
extra lemon juice - you'll need quite a lot to cover the lemons
Clean the lemons and cut into quarters lengthways but not all the way through. Sprinkle salt on the flesh close up the lemons and place in a jar sprinkling the spices as you go.
Push the lemons down hard and top with lemon juice to cover. Turn daily and leave for 30 days before using.
Use only the peel, not the flesh which tends to be bitter uses - grated in salads, place hole lemon in cavity of chicken for roasting etc.
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