2
votes
1answer
119 views

Can I use “spent” lemons (juiced) to preserve?

I'm about to juice 5 or 6 lemons, I'll zest maybe 2 of them. (I'm making a lemon cheesecake). Lemon isn't something I care to use very often, but I'm intrigued by 'preserved lemons', something I've ...
2
votes
1answer
166 views

Is it possible to can lemons in a simple syrup as opposed to using salt?

I would like to know if its possible to can/preserve whole meyer lemons in a sweet simple syrup, much like you would can peaches or cherries. I haven't been able to find a recipe for canning lemons ...
4
votes
1answer
893 views

How do I freeze and defrost lemons?

Assuming that once defrosted, I'd most likely use them for their juice (but not exclusively; I occasionally use the peel for zest, whole slices for cooking with fish/poultry or preparing vegetables in ...
6
votes
3answers
471 views

Is there a way to speed up the process of making preserved lemons?

I really like preserved lemons, but I often find that I don't plan properly and don't time the month long wait properly. Is there a way to speed this process up? Preserved Lemons Quarter ...
5
votes
3answers
1k views

How to keep fresh lemon juice for a week without a change in its taste?

Are there any way to preserve the juice of lemon for, say, one week without a change in its taste? Even deep-freezing it makes it little bit bitter!