This recipe caught Charisse's eye a while back and its been sticking around in her head since then. We've never heard of such a thing as using preserved lemons, but after some digging we found that they are quickly becoming a fad among many restaurants. With her mom's lemon tree in full swing producing more lemons that we could make lemon drops out of, we decided not to pass this up this opportunity and ran out to grab a couple of mason jars for this experiment. After a lot of internet research we found that preserved lemons can be done two ways: plan, or with spices. Since we've never done either we preserved both to see the difference. After 2 months of sitting and curing in the refrigerator the once tart and tough skin should be soft and edible. The skins are then used in various recipes and drinks, especially Moroccan cooking. We are excited to try these lemons and two months seems like a lifetime when all you can do is wait patiently. As soon as they are ready, we will keep you posted on the all the different recipes we come up and let you know if they are worth the wait!
