Unlock one of the secrets of Moroccan and Middle Eastern cuisine and discover how preserved lemons transform a dish into something indescribably exquisite!
If you’re a fan of Moroccan and Middle Eastern cooking you’ve probably had the experience of thumbing through recipes, drooling all the while, earmarking the ones you particularly like, only to then scan through the ingredients and see the words: “Preserved Lemons”. Your heart sinks for a moment as you realize you’re sorely lacking this crucial ingredient (and simultaneously wondering, what the heck is a “preserved lemon” anyway??) And so with disappointment you un-earmark that page and move on to the next recipe.
DON’T let that scenario stop you again!
Preserved lemons are so easy and quick to make, last practically forever, and will enhance your dishes like nothing you’ve ever tasted. If you’re willing to take a few minutes of your time to make these preserved lemons, you’ll be able to reap your lemony harvest throughout the rest of the year.
Okay, so first things first. What are preserved lemons? They’re lemons that have been pickled in salt and their own juices and left to sit for a month before using.
Now that we’ve defined it, the second question is: Why should I give a hoot about preserved lemons? What’s the big deal anyway? I can make Moroccan and Middle Eastern food without them, thank you very much!
Yeah, that’s like saying I can enjoy Oreo cookies without the filling. THINK ABOUT IT.
Preserved lemons will transform your dish from something good into something amazing. Think about how much you love things flavored with lemon. Preserved lemons are lemons on steroids. They add an intense, concentrated lemon flavor to the dish without all the sour tartness. The preserving process tempers the tartness while accentuating the lemon flavor. Mildly tart but intensely lemony. See, I told you. Don’t think twice next time about leaving out this touch of heaven.
Preserved lemons are used throughout Morocco, the Middle East and in certain areas of India to add flavor to a variety of dishes – everything from meats to salads, stews and sauces. And really, your imagination is the limit to how they can be used and enjoyed. Here are a few more ideas:
Salad Dressings. Blend some preserved lemon into it and that dressing will love you forever. Fish. Seafood and lemons are soul mates. Now think about relationship seafood and preserved lemons can form. Till never do us part. Whip up a lovely marinade for your fish with some finely diced or blended preserved lemon or add it to your sauce to drizzle over your fish. Chicken. Chicken and lemon is a match made in heaven. Add a bit of chopped preserve lemon to your favorite chicken dishes and see what happens. Djej Makalli (from Morocco) is probably the most famous chicken dish featuring preserved lemons – it’s incredible! Healthy Grain Dishes and Salads. Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette. Or how about a preserved lemon risotto or pilaf? Now you’re talking. Pasta. Buttery pasta tossed with a creamy preserved lemon sauce? Commmme to mama! Dips. Try adding some preserved lemon to your hummus next time. Or to your baba ganoush. Salsas. Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it. Life never was so good.
And here are a couple of Daring Gourmet dishes that use preserved lemons (many more to come):
Moroccan Chicken with Preserved Lemon and Olives:
Moroccan Chicken, Apricot and Almond Tagine:
So what are you waiting for? Let’s get started!
Say it with me: Hamad m’rakhad. Okay, let’s just use the English translation: Preserved lemons.
Meyer lemons are the lemon of choice in Morocco and are especially ideal for preserving because they’re sweeter/less tart than regular lemons to begin with and have such a wonderful flavor and aroma. If you can’t find Meyer lemons you can use regular lemons such as Eureka or Lisbon.
It’s generally recommended that you keep them refrigerated. Of course, traditionally there would have been no refrigeration, but you know how it is nowadays. We’ve become germ-conscious to the extreme. But sometimes it really is better to just play it safe. In the fridge the preserved lemons will keep up to 6 months – at least. Meaning they’ll last much longer, but again, that’s the general recommendation for us Western Worlders.
To get started, select some ripe Meyer lemons, if you can find them. Again, Meyer lemons are the kind most commonly used in Morocco and have the best flavor. If you can’t find any, use Eureka or Lisbon lemons. Organic is ideal if you can find them since it’s the lemon rinds you’ll be eating. If you can’t find organic, let the lemons soak in a vinegar-water solution for a few minutes to clean the outer peels, then rinse.
Trim the nubs off both ends of each lemon.
Slice the lemons into quarters, leaving the ends attached. So slice down just a little over 3/4 of the way.
Put a teaspoon of salt in the bottom of a pint-sized jar. Put another teaspoon of salt into the quartered lemon.
Stuff the lemon into the jar, open end down, and push hard to squish it and release its juices.
Put a teaspoon of salt over the top of the lemon.
Repeat the process, putting a teaspoon of salt inside the second lemon, and then squish it down hard on top of the first lemon.
You got it – add another teaspoon of salt on top of the second lemon, and repeat the process for the third and final lemon. Add a teaspoon of salt on the very top. The jar should be halfway full of lemon juice from having compressed the lemons. If needed, squeeze some extra lemon juice into the jar to bring it to the halfway point. And don’t waste that lemon – cut it up and stuff it into the jar. Now pour some water that’s been boiled and cooled (sterile) into the jar to fill it up the rest of the way. Repeat this process for however many jars you wish to make.
After you add the water, screw on the lid and let the jar sit at room temperature for 3 days, giving it a shake and turn it upside-down/right-side up a few times a day. After 3 days place the jar in the refrigerator and let it sit for at least 3 weeks before using. Keep the jar in the refrigerator. Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.
That’s it! Your preserved lemons are ready!
*taste bud choir breaks out into a stirring rendition of the “Hallelujah Chorus”*
For other great homemade condiments, be sure to check out my Homemade Tahini Paste and Teriyaki Sauce (you’ll never use store-bought of either again!)
- 3 Meyer lemons (or Eureka, Lisbon, etc, organic recommended) per pint-sized jar
- 5-6 teaspoons salt (sea salt or kosher recommended)
- An extra lemon for juicing
- Water that has been boiled and cooled (sterile)
- You can make however many preserved lemons you like, but roughly 3 will fit per pint-sized jar.
- Thoroughly clean the lemons. Organic is recommended. If you can't find organic, let the lemons sit in some vinegar water for a few minutes, then rinse.
- Trim the nubs off both ends of each lemon. Quarter each lemon, slicing them down just over ¾ of the way to leave the slices attached at the end.
- Put one teaspoon of salt into the cavity of each lemon.
- Place one teaspoon salt into the bottom of the jar. Put a lemon in the jar, cut-side down, pressing firmly to squish out the lemon juice. Put a teaspoon of salt on top of the lemon. Firmly press the second lemon down on top of the first lemon. Repeat with the third lemon, pressing down firmly. Add a teaspoon of salt on top of the lemon.
- The jar should be halfway full with lemon juice. If needed, squeeze some additional lemon juice into the jar to bring it to the halfway point. Don't waste that lemon; slice it and stuff the slices into the jar. Pour the boiled/cooled water into the jar to fill it to the top.
- Screw the lid on and let it sit at room temperature for 3 days, shaking it and rotating the jar upside-down/right-side up a few times per day. After 3 days transfer the jars to the refrigerator and let them sit for at least 3 weeks before using. Store in the fridge, will keep for at least 6 months (see Note).
* Whatever dish you use them in, discard the pulp (it's the peel that is used) and thoroughly wash the peel to remove excess salt.
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Marina Michaels says
My Eureka (Lisbon) lemon tree is bursting with lemons. We use them in so many recipes, but can’t keep up! I’m going to try your recipe this weekend. Thank you!
David Currier says
I like your approach. I’ve made preserved lemons for years. All the recipes say to quarter the lemon, but leave the 4 pieces attached at one end. I sense that this is because “that’s the way it’s done.” Is this something that makes them last longer? (I’m reminded of a story of a mother teaching her daughter to bake a ham. “First you cut an inch off the ends of the ham.” “Why,” asked the daughter? “That’s the way your grandmother taught me,” answered the mother. So the granddaughter called her grandmother to ask. “Because my baking pan was too small,” said grandma.)
Kimberly @ The Daring Gourmet says
Exactly, Dave, simply because that’s tradition ;) If there are any logistical/practical reasons for it I’m unaware of what they are. I’m familiar with and have quoted that very story for years :)
kali amanita says
Never had it verified by an expert but i have always assumed it’s done this way (layered) so that both surfaces of each lemon are in contact with salt during the fermentation process.
Wanda says
I’ve found that fully quartering allows the lemons to more fully fill the jar and reduces the need for added water to cover.
Anonymous says
Any clarification on what “Peel and Flesh” means? Are those nouns or verbs?
If one or the other is the answer, what’s the proper method to have the proper part(s) of the preserved lemon in a recipe that calls for “Preserved Lemon, Peel and Flesh, chopped”?……
Kimberly @ The Daring Gourmet says
See the “Note” in the recipe: “Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.” You only use the peel. Discard the rest. Rinse the peel, chop it and add it to the dish.
Deb says
I love your page here, and your instructions are very clear.
I have a Meyer Lemon tree, but it doesn’t make many lemons. Last year, I had just one growing, but because it was alone, it got pretty big. e can’t buy Meyer lemons here where I am, and I was thinking I could try a smaller jar just using the one lemon – do you know if this would work? Logically, it seems like it would, but I really don’t know.
Thank you!
Kimberly @ The Daring Gourmet says
Absolutely, Deb. As long as it’s completely immersed under liquid in the jar it doesn’t matter how many or how few you use. Enjoy that precious lemon! :)
Valerie says
I just made this last week. I put the lemons in the jar with the juice and salt. But it appears that the juice is not covering the top 1/2 inch now. Can I open the jar to add more lemon juice? I didn’t want to mess up anything. It looks fabulous otherwise.
Kimberly @ The Daring Gourmet says
Hi Valerie, yes, you add more juice after the fact. The lemons can have a tendency to float a bit. You can also push them down a couple of times a day or turn the jar upside down/right side up each day.
Anonymous says
Thank you Kimberly. I do shake them/turn them every day but will also add a bit more lemon juice.
Joan Williams says
* Whatever dish you use them in, discard the pulp (it’s the peel that is used) and thoroughly wash the peel to remove excess salt.
Can you explain this last statement, please? What part of the lemon do you use in recipes and do you do anything with the “juice” in the jar? Thanks
Kimberly @ The Daring Gourmet says
Hi Veronica, I’m not sure how to explain it any better – it says that it’s the peel that’s used. Remove and discard the pulp and use the peel.
Leslie Wittenberg says
No matter what I do, I still end up with air in the jar. I submerge them then they float up. I did cramp the jar full of peels. Will the still be ok? The first jar I flip over every day.
Kimberly @ The Daring Gourmet says
Hi Leslie, yes they will be fine. Just keep flipping them through the brining stage to ensure the lemons soak up the salt solution (that will prevent mold).
Dominique says
Wow….. you are making so clear re the peel only, that it makes me smile to see people dont understand it !! I have done preserved lemons in the past and they are fabulous ( among other ways to use them ) under the skin of a chicken before you roast it. Great flavour to the chicken.
Kimberly @ The Daring Gourmet says
That’s a fabulous idea, Dominique, and I can’t believe I haven’t thought of that one – mental note made!
Diane says
I currently have an abundance of canning salt. Would that be fine to use for this ??
Maggie says
today Janie, TV chef made a dish with lamb, plum tomatoes,chickpeas and ras el hanout; he chopped the tomatoes, but also chopped the whole preserved lemons and added them to the casserole. in this case he use the entire lemon-what gives? ok to use the entire lemon?
Kimberly @ The Daring Gourmet says
Hi Maggie, there’s nothing wrong with using the entire lemon, it just comes down to personal preference and whether you like the texture. It depends on what I’m making but I usually discard the pulp because it gets very slimy in the jars over time.
Deborah Nelson says
Thank you for the wonderful directions and photos for preserved lemons. Making them today.
Marty McGihon says
I saw some readers asking how to keep the lemons submerged. You can purchase glass canning weights or “pickle pebbles” for that purpose. You still need to have enough lemon juice to cover the lemons, but the weights will keep them under the juice.
Kat says
I made these delicious preserved lemons this past spring and I store them in the fridge. Our power recently went out for 3 days. Are they still safe to eat?
Lola says
Yes Kat, the preservation process created Hydrochloric Acid- you’re good.
Wen says
A traditional way to weight preserved lemons down is to use a heavy stone. Sterilise it by boiling it (obviously it needs to be clean). A contemporary take is to wrap the stone in cling film before using. It acts as a press. Sufficient salt results in the juice slowly leaking out of the fruit (with the stone pressing down) over 3-4 days, without squashing them in the jar as you do. After 4 days they will be covered in salty juice. At this point remove the stone, and pour over oil (sunflower, olive etc) to seal the contents from air. Lemons don’t float on oil.