"Kate B" > wrote in message
link.net...

> Judy Rodgers' (who won the 2004 James Beard Foundation's Best Chef Award)
> recipe calls for unwaxed ripe lemons (I scrubbed them as well) simmered in
> boiling water for about 4 minutes.

I made my preserved lemons according to the Paula Wolfert method...very
simple, just slash the lemons lengthways twice, and salt the exposed
surfaces, then reassemble and pack them tightly in sterilized jar so they
render juice, put salt over the top and seal up for a about 6 weeks.

> Thanks to everyone for all of the great ideas! I am having fun with
these!
> I am probably going to have to get Paula Wolfert's latest book which,
> coincidentally, won the 2004 International Cook Book award from the JBF.

Wolfert is excellent at explaining about Moroccan cooking. She got me
hooked!

ant