Cured Lemons

Bowl of lemons
Brian Yarvin/Photographer's Choice/Getty Images
  • 15 mins
  • Prep: 15 mins,
  • Cook: 0 mins
  • Yield: Makes about 1 cup (serves 4)
Ratings (8)

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. Cover the bottom of a small glass container with a layer of the salt/sugar. Top with one layer of the sliced lemons, and cover with a layer of salt/sugar mixture. Repeat until all the lemon slices are covered.

3. Seal the container and let stand at room temperature for 3 days.

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)
Calories 109
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 14,148 mg
Carbohydrates 29 g
Dietary Fiber 1 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)