Preserved Lemons in the Steam oven

I love adding preserved lemon to my dishes but the process of making them traditionally, though easy, is so time consuming. If I run out I want them NOW, not in 6 weeks, so I used to end up buying them more often than not. Now, with a steam oven I can have my preserved lemons on demand and make as small or large a batch as I wish. 

You can reduce or increase the quantities in this recipe as you wish and swap out the aromatics for whatever you have on hand, cloves and peppercorns also work well 

4-6 lemons cut into 6 wedges each

1 c salt

2 cinnamon sticks

5 star anise
2 bay leaves.


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