Somebody recently over-purchased lemons. I'm not saying who. In any case, we had about 20 lemons lying around and Tim noticed that some of them were teetering on the edge. I needed a quick but tasty way to use up the extra lemons; to preserve them (har har).
I've always had preserved lemons on my list of to-dos. Once fully pickled, the preserved lemons are used in Moroccan dishes like tagines. They're super easy to make (prep lemons, coat in salt, squish in jar, let jar sit); I used the directions from Simply Recipes. I'm excited to try out some of the various options when mine are ready in a couple weeks... maybe this recipe for Israeli couscous with roasted butternut squash and preserved lemons? I'll keep you posted.