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Sous Vide Preserved Lemons

Sunday, April 17, 2016


4 lemons, cut into quarters
2 cups kosher salt
1/2 cup white sugar



At least 60 minutes before serving:

Preheat a water bath to 183°F (83.9°C).

Place the lemon quarters, salt, and sugar in a sous vide bag and massage the salt into the lemons, ensuring that all the lemons are covered. Vacuum seal the bag and then cook for 60 minutes. Remove the bag from the water bath and empty all the contents into a glass jar.

Note: The lemons will last in the refrigerator for several months.

(From Modernist Cooking)

One Comment leave one →
  1. Saturday, March 11, 2017 11:46 pm

    Loved this recipe.

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