Quick Preserved Lemons

Step 1: Zest lemons with a vegetable peeler or sharp knife and cut into fine julienne.

Step 2: Put the lemon zest in a small nonreactive saucepan with I cup of cold water. Bring to a simmer over high heat and immediately remove from the heat. Drain and repeat. Drain and set aside.

Step 3: Add the water, sugar, and salt to the saucepan and bring to a boil over high heat. Reduce the heat and simmer for about 2 minutes. Add the zest and simmer for about 5 minutes, until softened. Remove the pan from the heat and cool.

Step 4: Use right away or store in the cooking liquid, covered and refrigerated, for up to 2 weeks.