I told you it will get lemony here. Try not to get too sour about it.
Let’s go down this yellow brick road and I’ll show you around what I did with those lemons other than freezing the zest and juice, and making a wonderful sorbet.
With this plethora of lemons, I couldn’t help, while zesting, but pick out the best –and the most emotionally unavailable– ones to praise and cherish and photograph. Then, believing that they would rot after a while, like everything else, I decided to fight their sourness with my saltiness, and press all of it and let it wrestle trapped inside a jar, stacked in my kitchen cabinet.
If that wouldn’t keep those lemons brightly yellow and delicious, I don’t know what will.
I remember making those preserved lemons a few summers ago when I was helping Bethany Kehdy style her new kitchen and set it up for filming some recipes. I made a similar jar and we used it on set, off set, and for whenever she and I we made food.
Having NOT used that jar myself, I decided to make another batch to keep at home. But I don’t remember ever using it and I completely lost all track of where it went! This time, I made two large jars and they’re in my sight.
Those emotionally unavailable lemons WILL NOT GET OUT OF MY SIGHT this time.
The recipe is based on a recipe by Bethany Kehdy from her previous book The Jewelled Kitchen. (not an affiliate or sponsored link)