Food Wishes Recipes - Cured Lemons - Thomas Keller's Cured Preserved Lemons

Ingredients

• 3 each Eureka Lemon (regular lemons, washed in hot water, sliced thin (≈1/8 inch), seeds removed)
• 0.25 cup Kosher Salt (fine kosher salt, half of curing mixture)
• 0.25 cup Granulated Sugar (white granulated sugar, half of curing mixture)

Instructions

1. Wash Lemons

   Rinse the three lemons in hot water, scrubbing gently to remove any wax or residue.

   Time: PT5M

2. Slice Lemons Thinly

   Using a sharp straight‑edge knife, slice the lemons into very thin rounds, about 1/8 inch thick.

   Time: PT10M

3. Remove Seeds

   With a small paring knife, pluck out most of the seeds from each slice; a few missed seeds are fine.

   Time: PT5M

4. Prepare Curing Mixture

   In a mixing bowl combine equal parts kosher salt and granulated sugar (¼ cup each) and stir until evenly mixed.

   Time: PT3M

5. Layer Lemons and Curing Mixture

   Place a thin layer of the salt‑sugar mixture at the bottom of the glass container, then a layer of lemon slices, followed by more mixture. Continue alternating until all lemons are used, ending with a final layer of mixture that fully covers the fruit.

   Time: PT7M

6. Cure at Room Temperature

   Seal the container with its lid and let it sit on the kitchen counter, out of direct sunlight, for three days (72 hours). Check after the first day; if the liquid has been absorbed and the lemons are not fully covered, add a little more salt‑sugar mixture.

   Time: PT72H

7. Transfer to Storage Jar

   After three days, transfer the cured lemons to a clean jar, seal tightly, and store in the refrigerator.

   Time: PT5M

8. Cleanup

   Wash all knives, cutting board, bowl, measuring cups, and the glass container. Dry and store them properly.

   Time: PT15M

Nutrition Facts

Calories

5

Protein

0 g

Carbohydrates

2 g

Fat

0 g

Fiber

0 g