Freezer Preserved Lemons
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 9Meyer lemons
- 9tablespoons kosher salt
- 9teaspoons sugar
Nutritional analysis per serving (2 servings)
183 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 11 grams dietary fiber; 28 grams sugars; 4 grams protein; 923 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Fill a sink or large bowl with a mixture of cold water and ice. Fill an 8-quart pot two-thirds full of water. Place pot over high heat, and bring to a boil. Remove from heat, and add lemons. Allow lemons to sit for 1 minute, then immediately remove them and place in the ice water bath. This will remove any wax or pesticides.
- Step 2
In a medium bowl, combine salt and sugar. Cut lemons in quarters from the end down to about ¾ inch from the other end; leave quarters attached at one end. Divide salt and sugar mixture evenly among lemons, heaping it in the spaces between the quarters of each lemon. Place lemons in freezer bags, and freeze for one month.
- Step 3
To use, remove from freezer and cut into quarters. Separate pulp from skin, and discard pulp. With the point of a small knife, remove and discard any pith. Cut skin into julienne or dice.
Private Notes
Comments
If you have freezer space this really the best way to store preserved lemons. It is surprising that few (of the many) preserved lemon recipes mention the alternative of freezing. Meyer lemons are seasonal so to have these for cooking year round preservation is a necessity.
Why freeze the lemons if you're only using the rind? Seems like freezing just the zest and using the juice for something else would be less wasteful and save freezer space.
How long will they keep in the freezer without losing quality? I assume the one month period is for the salt and sugar to infuse the lemons although I'm not sure how this happens when they're frozen. How do these lemons compare to the more commonly preserved lemons?
If you have freezer space this really the best way to store preserved lemons. It is surprising that few (of the many) preserved lemon recipes mention the alternative of freezing. Meyer lemons are seasonal so to have these for cooking year round preservation is a necessity.
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