Preserved Lemon

               MAKE AHEAD OF TIME AND STORE IN REFRIGERATOR                           TIME: 10 MINUTES

You will see that many of my recipes consist of "Preserved Lemon Peel", so I am providing a quick and simple step by step for this ingredient, which brings so much flavor to every dish!    -Chef Vitaly Paley 




For use in many of our Mediterranean recipes...





1 lemon washed and dried.

Juice of 1/2 lemon

1/2 teaspoon kosher salt

1/2 teaspoon granulated sugar



Remove the peel from the lemon then cut into julienne strips. Blanch the peel in a small pot, adding enough cold water to cover the peel. Drain and repeat the process two more times.

Juice the lemon and strain into a small bowl adding salt and sugar. Add the blanched peel, and let it macerate at room temperature for 1 hour allowing the flavors to marry. Store refrigerated in a tightly sealed plastic container. The lemon can be prepared up to two days in advance.

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