Also known as citrons confits in North Africa, these are really easy and taste fantastic. They are a key ingredient in Moroccan Lemon Chicken. Scale the ingredients to the number of lemons you have (and the size of the jars you have too).

Ingredients

• 1kg ripe lemons or limes, preferably unwaxed
• 120g salt

Directions

1. Wash the lemons and cut them almost into four lengthways, but leaving the stem end intact to keep them together.
2. Sprinkle salt into the slits and put the fruit into a sterilized jar. When you've got all the lemons in there, add any remaining salt and press them down hard with a weight.
3. Leave the weight on the lemons for a few hours and then screw on the lid of the jar. Put the jar in the fridge and wait a month (patience!)

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