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855 minutes
855 minutes
- 2 lemons
- 24.00 gm table or sea salt
- Sweet paprika, to sprinkle
- Olive oil, to fill jar
- Slice the lemons into 5mm-thick slices and lay them in a single layer on a wire rack over a tray. Generously sprinkle each slice with salt. Freeze for 2 hours until firm.
- Thaw the frozen lemons at room temperature for 12 hours to release the moisture.
- Preheat your oven to 100°C. Thoroughly wash a 250ml (1-cup) jar and rinse it. Allow it to dry completely by placing it upside down in the oven for about 5 minutes.
- Take out the jar from the oven. Arrange lemon slices in the jar, sprinkling a bit of paprika on each layer. Pour olive oil into the jar, ensuring the lemons are fully submerged.
- Allow the jar to rest at room temperature for 3-4 weeks to develop - this will soften the lemon rind and enhance the flavors.
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