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Cured Lemons


Bowl of lemons
Brian Yarvin/Photographer's Choice/Getty Images
Lemon slices can be cured in salt and sugar, creating a very interesting and versatile preserve. Try and find as thin-skinned lemons as possible, and standard Eureka lemon will work better than the much sweeter Meyer lemons.

I learned this technique during a demo by Thomas Keller at the 2010 Food & Wine Classic in Aspen, called "World's Best Preserves." For more of Chef Keller's preserves recipes, check out his great Ad Hoc at Home cookbook.

Makes about 1 Cup Cured Lemon Slices

Prep Time: 15 minutes

Total Time: 15 minutes


  • 3 lemons, washed in hot water, cut into 1/8-inch thick slices
  • 1/2 cup kosher salt
  • 1/2 cup sugar


After cutting, be sure to pick out any seeds from the lemon slices. Mix the salt and sugar together. Cover the bottom of a small glass container with a layer of salt/sugar. Layer on one of the sliced lemons, and cover with a layer of salt/sugar mixture. Repeat this until all the lemon slices are covered. Seal the container, and on the counter for 3 days. The mixture can then be stored in a Mason jar and refrigerate until needed. Will keep several months, but you'll likely use it well before then.
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