Many Moroccan and Middle Eastern recipes call for preserved lemons, lemons that have been pickled in salt and their own juices.
I have a lot of lemons at the moment and some good recipes for tajines which used preserved lemons. I thought they’d be hard to make but this recipe is simple! Juice and salt….I can do that!! I hate wasting fruit especially things like lemons which are so lovely. I have made biscuits ,cakes , lemon butter, lemon chicken……and I still have lemons! So now it’s preserved lemons!!!