Cured Lemons

Bowl of lemons
Brian Yarvin/Photographer's Choice/Getty Images
  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Yield: Makes about 1 cup (serves 4)

These lemon slices are cured in salt and sugar, creating a very interesting and versatile preserve. Try to find as thin-skinned lemons as possible, and standard Eureka lemon will work better than the much sweeter Meyer lemons. This technique is from chef ​Thomas Keller.

What You'll Need

  • 3 lemons (washed in hot water)
  • 1/2 cup salt (kosher)
  • 1/2 cup sugar (granulated)

How to Make It

  1. Cut the lemons into 1/8-inch thick slices and pick out any seeds from the lemon slices.
  2. Mix the salt and sugar together.
  3. Cover the bottom of a small glass container with a layer of the salt/sugar.
  4. Top with one layer of the sliced lemons and cover with a layer of salt/sugar mixture.
  5. Repeat until all the lemon slices are covered.
  6. Seal the container and let stand at room temperature for three days.
  7. The mixture can then be stored in a Mason jar and refrigerated until needed.

    It will keep for several months, but you'll likely use it well before then.

    Nutritional Guidelines (per serving)
    109 Calories
    0g Fat
    29g Carbs
    0g Protein
    (Nutrition information is calculated using an ingredient database and should be considered an estimate.)