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Epicurious

Moroccan-Style Preserved Lemons

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Preserved lemons are perhaps most at home in Moroccan dishes, but we love their complex, bright flavor and aroma in all kinds of soups, stews, and salads. We've adapted Mediterranean-food authority Paula Wolfert's quick method and made it even faster by blanching the lemons first. If you manage to find Meyer lemons, this is a great way to capture their unforgettable taste and perfume.

Cooks' note:

Lemons keep, chilled, 1 year.

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