What a beautiful Sunday it is here at, Is Butter A Carb HQ! I hope you all are having a wonderful Easter holiday, if you celebrate that kinda thing, if not, I hope you’re at least having a kick ass Sunday!
It’s been a busy and expensive week here, unfortunately. Monday, I dropped my car off at the garage to have some work done. Friday, I picked it and a $2500+ bill up, talk about a devastating hit to the ol’ bank account! The good news, however, is that the old girl is practically brand new and she’s running great! Let’s hope that continues haha.
Saturday was my friend Emily’s birthday (Happy Birthday Emz!), she had a small soirée at her house across town. I whipped up a special cocktail for her and her guests, thankfully it was a hit! Maybe I should do a few cocktail recipes here? What do you think? Let me know in the comments! Anyway, it was such a lovely evening, Emily was such a gracious hostess, as always, and just as gorgeous as ever! It was great to get to see some old friends I hadn’t seen in quite sometime and to meet some new friends as well. I can honestly say I know some of the most wonderful people in the world!
Anyway, enough about me and my week, let’s talk citrus! Cured Lemons are one of my coveted “secret ingredients”, there are so many things you can do with these salty little slices of the Sun. You can use them with roasted chicken or quail, mince them up to add to dips, dressings, or pastas! The best part, these little beauties are so simple to make!
1/2 cup sugar
1/2 cup kosher salt
First, wash your lemons in hot water to get the waxy coating off the outside. Next with a really sharp knife (do not use a serrated one) slice the lemons, we are going for slices that are around 1/8 inch thick. Then just remove the seeds from the slices.
Now for the hard part, the curing mixture! Just mix your sugar and salt together well! I warned you that part was going to be difficult. Grab yourself a glass container (preferably with a lid) and sprinkle some of the curing mixture over the bottom of the dish.
Next add a layer of your sliced lemons on top of the curing mixture.
Keep repeating those layers until all your lemons are in there, then put the remaining curing mixture on top. Now, what’s going to happen here? Not a lot. Just cover these little darlings up, with that lid I mentioned earlier, or you could just use some cling wrap. Let these sit on your kitchen counter or table (not in direct sunlight) for 3 days. Yup, you heard me, 3 days. The mixture is going to start to draw out the liquid in the lemons.
The curing mixture is going to really pull out the bitterness and enhance the lemony flavor. Once the sugar and salt have sorta dissolved or liquefied, the lemons should just be covered by the liquid. If they aren’t, feel free to add a touch more salt and sugar.
These are such a cool thing to have around the kitchen, plus they are gorgeous. After the three days is up, just put them in a mason jar (the liquid too) or something similar and store them in your refrigerator. You’re done! You should have some beautiful cured lemons!
I really hope you enjoy these, they are just a fantastic ingredient to cook with. The intensity of the lemon flavor is just magical! If you want to take some of the saltiness away, just rinse them off or even soak them in cold water for a bit, then dry them with a paper towel.
Thanks for visiting! I hope you enjoyed this post and feel free to share on all your social media accounts! Thanks again, see ya next time! Ciao!