preserving lemons

[coppercoin40]

Has anyone tried preserving lemons? I ran onto this recipe and was wondering how it might taste for use on fish or maybe lemon chicken.

Ingredients

4 to 8 lemons, I used Meyer but you can use any kind
2/3 cup sugar
7 tablespoons kosher salt
1 teaspoon crushed coriander seeds
1/4 teaspoon ground turmeric
1 clove
Instructions

Boil 4 to 8 scrubbed lemons until softened, 10-12 minutes.
Transfer lemons to a bowl of ice water. (Oops, I didn't do this.) Reserve cooking liquid.
Using a paring knife, deeply score lengthwise 4 times, leaving lemons intact.
Whisk 2/3 cup sugar, 7 tablespoons kosher salt, 1 teaspoon crushed coriander seeds, 1/4 teaspoon ground turmeric, 1 clove, and 3 cups hot cooking liquid in a bowl. Transfer lemons to a one- or two-quart heatproof jar and add brine. Cover and chill at least 2 weeks.

[mangobingo]

Yes, I've done that a few times. The preserved lemons are pretty intense, but they were good in a feta cheese pie and really delicious in parmesan and rosemary wafers. They're a good way to deal with your excess lemons when you can't be bothered with marmalade.

[mangobingo]

http://www.epicurious.com/recipes/member...S-50030688

And, not the exact recipe, but something like this: http://bakinglady.webs.com/apps/blog/ent...-from-meat

The preserving recipe I used was simpler than yours, no boiling, just put sliced lemons and their juice in a jar with a load of salt and a few spices (cloves, star anise, etc.) if desired, and leave for about a month.