Best 5 Pucker Up Preserved Lemons Recipes
Preserved lemons are a culinary delight, adding a unique and tangy flavor to a variety of dishes. The process of preserving lemons captures their vibrant aroma and creates a versatile ingredient that can elevate both sweet and savory recipes. With a combination of simple ingredients and a little patience, you can create your own preserved lemons at home. Explore the diverse applications of this culinary treasure and embark on a journey of flavor exploration, transforming ordinary dishes into extraordinary culinary experiences.
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PUCKER UP PRESERVED LEMONS
One of the ways I like to use these is to remove some of the lemons from the juice, do not rinse the salt off. Lay the slices under the skin of chicken "either a whole one or breast " and then put the chicken in a baking dish and pour about 2 tablespoons of the juice over it. Then bake till it is all golden brown. Before you...
Provided by Irisa Raina 9
Categories Other Sauces
Time 45m
Number Of Ingredients 4
Steps:
- 1. Wash the jars and sterilize them, lids and rings as well. Wash the lemons very well and dry.
- 2. Slice one end off of each lemon and with a mandolin " if you have one " but remember there are no fingers in this recipe so please be careful "giggling " or slice the lemons as thin or thick as you would like them.
- 3. Slice the lemons into a glass bowl.
- 4. Add the salt, sugar and lemon juice, and cover and toss several times. Let this sit covered for about 30 minutes on the counter.
- 5. Remove the jars, rings and lids...
- 6. Put the lemons in the jars and top with juice. Cover let the jars sit out for at least 3 hours flipping them about ½ every hour or so.
- 7. After that time put them in the refrigerator for about 3 weeks. Every day turn them up side down for a minute and put back into the refrigerator.
- 8. When the lemon rinds turn almost translucent they are ready to use. You are only limited by your imagine on how to use these.
PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
PUCKER-UP LEMON CAKE
Sweet and sour lemon snack cake that will definitely make you pucker up. Quick to make and it travels well! Great served slightly warm with a dollop of whipped cream.
Provided by LAURIE
Categories Dessert
Time 43m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350°F.
- Grease 13x9-inch baking pan.
- In large bowl mix cake mix, gelatin, water, eggs and oil.
- Beat on low speed of mixer until combined.
- Beat on high 2 minutes until smooth.
- Pour into prepared pan.
- Bake 35-40 minutes until toothpick inserted comes clean.
- Cool on wire rack.
- Stir together powdered sugar and lemon juice, adding more water if needed to make a thinner glaze for drizzling.
- Spoon glaze over hot cake.
- Let stand until cool or serve slightly warm.
Nutrition Facts : Calories 421.4, Fat 18.7, SaturatedFat 2.8, Cholesterol 71.3, Sodium 336.3, Carbohydrate 60.1, Fiber 0.5, Sugar 44.4, Protein 4.5
PUCKER UP LEMON BARS
The key is lemon zest in the crust!
Provided by Joan Penney
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Heat oven to 325. Cut butter into flour and confectioners' sugar with a pastry knife. Add lemon zest and mix in well using fingers.
- 2. Pat crust into an ungreased 13x9 pan. Bake for 18-20 min.
- 3. While crust is baking, prepare lemon filling.
- 4. Whisk 4 eggs with sugar until well blended. Add flour, lemon juice and lemon juice. Mix well. Add lemon curd and mix until well blended.
- 5. Pour lemon filling over hot short bread crust and return to the oven for 20-22 min. Loosen around edges, allow to cool slightly and cut into bars. When cooled completely dust with confectioners' sugar.
PUCKER-UP LEMON CRUNCH PIE
OMG..... If you love lemons this is the one for you! Cooking time is also chilling time. Mr. Food I think has this in one of his cookbooks.
Provided by LAURIE
Categories Pie
Time 2h25m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Combine cookies and butter and mix well.
- spread over bottom and up sides of 9 inch deep dish pie pan to form a crust.
- Bake 10 minutes and cook completely.
- In meantime mix pudding according to package directions using milk.
- Spoon evenly into cooled crust.
- Carefully fold the crushed candies into the cool whip.
- Spread over the pie filling.
- Cover loosely and refrigerate at least 2 hours to meld flavors.
Nutrition Facts : Calories 3755.1, Fat 189.4, SaturatedFat 103, Cholesterol 215.9, Sodium 4396.7, Carbohydrate 488.7, Fiber 4.5, Sugar 170.2, Protein 38.8
Tips:
- Choose unwaxed, organic lemons for the best flavor and to avoid pesticides.
- Use a sharp knife to cut the lemons into quarters, making sure to remove any seeds.
- Pack the lemon quarters tightly into a clean glass jar, leaving about 1 inch of headspace at the top.
- Cover the lemons with a mixture of salt and lemon juice, making sure that all of the lemons are completely submerged.
- Seal the jar tightly and store it in a cool, dark place for at least 4 weeks, or up to 3 months.
- Once the lemons are preserved, they can be used in a variety of recipes, such as tajines, stews, salads, and desserts.
Conclusion:
Preserving lemons is a great way to add a bright, citrusy flavor to your dishes. It's a simple process that can be done with just a few ingredients. With a little planning, you can have a jar of preserved lemons ready to use whenever you need them.
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