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This is more a technique than "amounts" recipe though the ratio of salt to lemon must be measured. While the bottles and jars of preserved lemons in the souk are wonderful to look at, they are by in large for the tourists and at times are unhealthy. Nearly every Moroccan home makes it's own preserved lemons and these quarters are the most common as they are ready prepared to use and serve. The entire lemon piece can be used in "some" recipes though the most common is to use only the rind. Please friends do not ask about the time I tried to eat a preserved lemon quarter "as is!!" Preserved lemons lend a wonderful tangysalt flavour to especially chicken and gorgeous with fish and soups! Make sure that when using you remove the pulp using only the rind. Enjoy!

Quarter lemons lengthwise and put in a noncorrosive airtight

container. Freeze for 8 hours. Add 1 tablespoon rock/kosher salt per lemon (4

quarters). Store airtight at room temperature for 6 days; shake

occasionally. Use as suggested in your favorite Moroccan recipe.

To store, chill up to 6 months (color can darken, it's perfectly fine)

Each lemon makes 4 pieces. I use organic lemons that are unwaxed

PLEASE do not use waxed lemons or scrub the wax off! c.\2005