Another Ferment-Centric Culinary Adventure
Preserved Lemon Class ~ August 20th 4 - 6 PM ~ Thousand Oaks
Meyer lemons, which are actually a cross between a lemon and mandarin orange, are considered the ideal lemon for making preserved lemon because they more closely approximate the flavor of Moroccan lemons.
Even though it is not Meyer Lemon season here in California I found some really nice lemons at the farmer's market that were a good substitute.
What do you look for if you want to make preserved lemon and don't have Meyer Lemons? Look for small lemons that can easily be packed into jars and that have plenty of juice. If they are on the dry side augment the jar with plenty of freshly squeezed lemon juice.
Dinner Featured Local Farmer's Market Produce!
