- 8 ounces salt (225 g)
- 8 ounces superfine sugar (225 g)
- 12 unwaxed lemons
- a generous pinch of salt
Syrup
- 2 1/4 quarts water (2 liters)
- 2 1/4 pounds superfine sugar (1 kg)
Instructions
Step 1: Syrup
Make the syrup: heat the water and sugar in a saucepan. Bring to a boil, then remove from the heat and allow to cool.
Step 2: Preserved Lemons
Combine the salt and the sugar.
Wash the lemons. Slit into quarters vertically from one end, leaving them attached at the other end.
Gently open the lemons, and place a generous pinch of the salt and sugar mixture inside each one.
Close the fruit, and place in a sterilized jar as you go along, keeping them upright and tightly packed together with the opening at the top (so that the salt doesn’t fall to the bottom).
Pour the rest of the salt and sugar mixture into the jar, then top up with the syrup to cover.
This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits
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