- plain coarse salt
- extra lemon juice
- 1 bay leaf
1. Place 1 tablespoon coarse salt into a sterilised jar.
2. Wash lemons well and cut a small slice off each end of the lemon. Without cutting right the way through the lemon cut into quarters from top to bottom. Rub a generous tablespoon of salt on all the cut edges of the lemon and squeeze as many lemons as possible into your jar. Add a few bay leaves and peppercorns.
3. Cover the lemons with extra lemon juice and boiling water. Seal the jar and place in a cool place turning the jar every few days. Use after a month.
3. Once opened keep refrigerated. Rinse off extra salt before using the pulp and rind when cooking Moroccan style dishes or whenever you want a lovely lemon flavour in savoury dishes.