The supermarket had organic lemons on sale and I bought a bag of them. I was reminded of preserved lemons by Rosemary who gave a recipe for this condiment used in Moroccan and other Middle Eastern cooking. I prepared a jar and in about four weeks I look forward to adding them to salad dressings, chicken dishes, and perhaps a tagine, as Rosemary hopes to do.
When my parents arrive in a few minutes (it's easy to gauge because of the ferries), I'll make a cup of tea and serve cookies and lemon squares. Which would you choose?