Pucker Up Preserved Lemons Recipes

Steps:

• Combine salt and sugar in a medium bowl. Cut lemons into quarters lengthwise. Pack alternating layers of salt mixture and lemons into a 1-qt. glass jar or nonreactive container. Cover and chill at least 1 month and up to 1 year, shaking every day for the first 2 weeks to redistribute curing mixture and the brine that will form.

Steps:

• Wash 10 of the lemons thoroughly and dry them completely (reserve the remaining 3 to 4 lemons for juicing). Cut off about 1/4 inch from the tip of the 10 lemons, then cut them almost all the way into quarters, keeping the ends attached.
• Mix the sugar and 3/4 cup salt in a small bowl. Gently open each quartered lemon, use a small spoon to fill it with the salt mixture and close it back up. Place the lemons and remaining salt mixture in a large bowl and cover with plastic wrap. Refrigerate for at least 6 hours and up to overnight. After this time, the lemons will have released some of their juices and become squishy.
• Transfer the salted lemons and oregano if using to a sterilized quart glass jar with tight lid, pressing them tightly into the jar; you want as little space between the lemons as possible. Squeeze enough juice from the reserved lemons (about 3/4 cup) to fill the jar with lemon juice. You may need more or less juice, depending on the size of the lemons.
• Refrigerate the lemons, turning the jar upside down every few days and then placing it back in the refrigerator right-side up, until the rinds are soft, 3 to 4 weeks. You can keep the preserved lemons in the refrigerator for up to 6 months.

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.

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9 x 13" cake pan with non-stick spray and set aside.
• Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
• Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
• In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
• Add the second cup of flour and mix on LOW for about 30 seconds.
• Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
• Shut off the mixer and scrape down the sides of the bowl.
• Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
• Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
• Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
• Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
• Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
• While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
• In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
• Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
• Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
• You can serve the cake right out of the fridge or let it come to room temperature.
• It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.

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.