YOUTUBE PRESERVED LEMONS RECIPES

Steps:

• 1. If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
• 2. Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.
• 3. Place 1 tablespoon salt on the bottom of the mason jar. Pack in the lemons and push them down, adding more salt, and the optional spices between layers. Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) Leave some air space before sealing the jar.
• 4. Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. Let ripen for 30 days. To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.
• According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.
• •Located on Morocco's Atlantic coast, south of Casablanca and north of Essaouira, the city of Safi is known for its seafood specialties. •To most closely approximate the flavor of Moroccan lemons, Wolfert recommends Meyer lemons for this recipe. This lemon/mandarin orange hybrid, in season in January and February, has yellow-orange flesh, a smooth rind, and a sweeter flavor than other lemons. •To sterilize a mason jar for the lemons, place it upside down in a steamer and steam for 10 minutes. Using tongs (wrap the ends in rubber bands for a better grip), remove the hot jar and dry it upside down on a paper towel-lined baking sheet in a warm oven. To sterilize the jar's top, boil it in water for 5 minutes, then remove with tongs. For more information on home canning, click here. •When you're ready to use a lemon, remove it with clean utensils to avoid contaminating the inside of the jar with bacteria. This way, the remaining contents of the jar will not need to be refrigerated.

Steps:

• Place a rack in middle of oven; preheat to 350°. Line an 8½x4½" loaf pan, preferably metal, with parchment paper, leaving generous overhang on the long sides, and brush with oil. Cut preserved lemon into quarters; remove any seeds. Transfer to a small food processor and process to form a paste (you can also do this with a mortar and pestle or simply chop and smash with your knife).
• Whisk flour, baking powder, and turmeric in a medium bowl to combine. Beat eggs, granulated sugar, and remaining ½ cup oil in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth and incorporated, about 1 minute. Add sour cream and mix to combine. Add preserved-lemon paste, lemon zest, and lemon juice and mix to combine. Reduce speed to low, add dry ingredients, and mix until just combined, about 15 seconds. (Batter can also be mixed together in a large bowl with a whisk.) Scrape batter into prepared pan and smooth top.
• Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Transfer pan to a wire rack and let cake cool 15 minutes. Run a knife around sides of pan to loosen and, using parchment paper overhang, lift cake out of pan and onto rack. Peel away parchment paper and discard. Let cake cool completely.
• Meanwhile, whisk powdered sugar and milk in a medium bowl until smooth.
• Transfer cake to a platter or large plate. Using a rubber spatula to help guide glaze, spoon glaze over cake, letting it drip down the sides (you should have a fairly thick coating). Sprinkle sea salt over glaze and let cake sit until glaze is set, about 30 minutes. Do ahead: Cake can be made 3 days ahead. Store airtight at room temperature.