Cured lemons

I finally got around to making the cured lemons in Thomas Keller’s gorgeous Ad Hoc cookbook. You can access the recipe here. It’s a really simple process, and I thought the lemon slices looked so pretty with the sugar/salt mixture. The instructions say to wrap up the dish and keep in the fridge for at least 2 weeks.

We have used our newly cured lemons in a marinade for halibut, in an aioli (with the halibut) as well as chopped up and tossed into quinoa. The intensity of the lemon flavor is wonderful, and we continue to brainstorm about other dishes we can use these in. Any suggestions are always welcome!

P.S. Don’t forget to enter my spring giveaway!