Sad isn't it!! But not in my house, our real lemons are being preserved for future consumption!
It is time to preserve some more. I found these lovely jars at IKEA and now have some excess lemons to preserve.
Firstly break the pores of the lemons by scraping them gently against the medium setting of a grater. Put lemons in a large bowl and cover completely with water. Put aside in a cool place.
Next day, pour the water off the lemons and cover with fresh water. This removes any bitterness.
On the third day pour off the water. Using a sharp knife, make four deep slits in each lemon (they should go about halfway to the centre). Pack each incision with a good heaped teaspoon of rock salt. Ess loved helping with this part. She was master of the salt the whole time. Place stuffed lemons into a sterilised glass jar (I placed mine in the oven to sterilise them while cooking some breakfast cereal on the same morning).
Pour boiling water over the contents of the jar and place on the lid while the water is still hot.
Leave for 40 days in a cool place.
Enjoy your preserved lemons and please do share if you know of any great recipes using preserved lemons. I find Maggie Beer's recipes are marvellous so do try her Moussaka mentioned above. She knows exactly what to do to make food fabulous.