Preserved lemons are used in many Moroccan and Middle Eastern dishes, as well as elsewhere. They add a lemony tartness and imbue dishes with lemon fragrance. INGREDIENTS: 4 lemons (unwaxed) plus at least 2 more for juice (or use Meyer lemons) 6-7 tablespoons Kosher large flake salt 1 bay leaf (optional) 12 black peppercorns (optional)...Read More