|Nutritional Guidelines (per serving)|
|Servings: Makes about 1 cup (serves 4)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 3 lemons (washed in hot water)
- 1/2 cup salt (kosher)
- 1/2 cup sugar (granulated)
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.