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
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.