Cured Lemons

Lemon slices are cured in salt and sugar, creating a very interesting and versatile obtained. Try to find lemons as thin as possible to the skin, and the standard Eureka Lemon work better than the sweeter Meyer lemons.

I learned this technique during a demonstration at Thomas Keller Food & Wine Classic in Aspen in 2010, as "the best in the world." More recipes canning Chef Keller, ad hoc see his great cookbook in the house.

Ago about 1 cup Hardened lemon slices

Preparation time: 15 minutes

Total time: 15 minutes

Ingredients:

• 3 lemons, washed in hot water, cut into 1/8 inch thick slices
• Half a cup of kosher salt
• 1.2 cup sugar

Preparation:

After cutting, you should choose the seeds of the lemon slices. Mix the salt and sugar. Cover the bottom of a small glass container with a layer of salt / sugar. Layer on a lemon slices and cover with a layer of mixed salt / sugar. Repeat until all slices of lemon are covered. Sealing the container, and at 3-days. The mixture can be stored in a mason jar and refrigerate until ready to serve. Will keep for several months, but most likely it is to use before.