Skip to main content
Epicurious
Cookbooks

Lemons Broiled in Brine and Preserved in Oil

I am especially fond of this quick unorthodox method, which gives delicious results in four days.

Ingredients

4 lemons
4 tablespoons salt
Sunflower or light vegetable oil

Preparation

  1. Step 1

    With a sharp knife, make 8 superficial, not deep, incisions into the skin from one end of the lemon to the other. Put the lemons in a large pan with salted water (4 tablespoons salt for 4 lemons) to cover. Put a smaller lid on top of them to weigh them down since they float, and boil for about 25 minutes, or until the peel is very soft, then drain.

    Step 2

    When cool enough to handle, scoop out the flesh, pack the skins in a glass jar and cover with sunflower or light vegetable oil.

Arabesque
TagsCondimentMiddle EasternLemonCitrusFruitDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerEasySimmerCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
The Most-Saved Recipes in the Epicurious App This Week
Like José Andrés’s paella and not one but two chicken stir-fries.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.