Very appealing: Lemon peels pack a big vitamin C punch.

Recipe reprinted from Gluten-Free Girl Every Day by Shauna James Ahern. Copyright © 2013 by Shauna James Ahern and Daniel Ahern. Reprinted by permission of Houghton Mifflin Harcourt. All rights reserved.

Preserved Lemons




20 min


00 min


4 large lemons (organic is best, since you will be eating the peel)

1 tablespoon kosher salt

2 tablespoons sugar (CP suggests palm sugar)

1/4 teaspoon cinnamon, toasted

1/2 teaspoon ground coriander, toasted

1 small bay leaf


  1. Preparing the lemons: Scrub the lemons with water. Take the ends off. Slice the lemons lengthwise, in thirds. Take out the seeds. Cut up the lemons into 1-inch pieces.

  2. Combining the ingredients: Toss together the salt, sugar, toasted cinnamon, toasted coriander, and the bay leaf. Add the lemons, making sure to include the juice, and mix up everything together.

  3. Put the lemon mixture into an airtight container. Let them sit for at least 3 hours before using.

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