Learn how to make preserved lemons in this easy step-by-step tutorial! Preserved lemons are a powerhouse ingredient – lemon flavor on steroids – that will infuse your savory and sweet dishes with incredible flavor!
How To Make Preserved Lemons
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: Â “Preserved Lemons”. Â 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??) Â 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. Â 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. Â What are preserved lemons? Â 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: Â Why should I give a hoot about preserved lemons? Â What’s the big deal anyway? Â 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. Â THINK ABOUT IT.
Preserved lemons will transform your dish from something good into something amazing. Â Think about how much you love things flavored with lemon. Â Preserved lemons are lemons on steroids. Â They add an intense, concentrated lemon flavor to the dish without all the sour tartness. Â The preserving process tempers the tartness while accentuating the lemon flavor. Â Mildly tart but intensely lemony. Â See, I told you. Â Don’t think twice next time about leaving out this touch of heaven.
How to Use Preserved Lemons
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. Â And really, your imagination is the limit to how they can be used and enjoyed.
Here are a few more ideas:
Salad Dressings. Â Blend some preserved lemon into it and that dressing will love you forever.
Fish. Â Seafood and lemons are soul mates. Â Now think about relationship seafood and preserved lemons can form. Â Till never do us part. Â 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. Â Think nutty roasted barley or quinoa tossed with vegetables and tiny bits of preserved lemon with a tasty vinaigrette. Â Or how about a preserved lemon risotto or pilaf? Â Now you’re talking.
Pasta. Buttery pasta tossed with a creamy preserved lemon sauce?  Commmme to mama!
Dips. Â Try adding some preserved lemon to your hummus next time. Â Or to your baba ganoush.
Salsas. Â Next time you make your famous mango/pineapple/however-you-make-it salsa, add some diced preserved lemon to it. Â Life was never so good.
Here are a couple of mouth-watering recipes featuring preserved lemons:
Moroccan Chicken with Preserved Lemon and Olives:
Moroccan Chicken, Apricot and Almond Tagine:
Moroccan Harira
So what are you waiting for? Â Let’s get started!
Say it with me: Â Hamad m’rakhad. Â Okay, let’s just use the English translation: Â Preserved lemons.
What Kind of Lemons Should I Use?
Doqq and boussera lemons are commonly used in Morocco. They have thinner skins and are sweeter than regular lemons. A great substitute are Meyer lemons. 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. Â Of course, traditionally there would have been no refrigeration, but you know how it is nowadays. Â We’ve become germ-conscious to the extreme. Â But sometimes it really is better to just play it safe. Â In the fridge the preserved lemons will keep up to 6 months –Â at least. Â Meaning they’ll last much longer, but again, that’s the general recommendation for us Western Worlders.
How To Make Preserved Lemons
To get started, select some ripe Meyer lemons, if you can find them. Â Again, Meyer lemons are the kind most commonly used in Morocco and have the best flavor. Â If you can’t find any, use Eureka or Lisbon lemons. Â Organic is ideal if you can find them since it’s the lemon rinds you’ll be eating. Â 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. Â 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. Â 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. Â Add a teaspoon of salt on the very top. Â The jar should be halfway full of lemon juice from having compressed the lemons. Â 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. Â Now pour some water that’s been boiled and cooled (sterile) into the jar to fill it up the rest of the way. Â 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. Â Keep the jar in the refrigerator. Â 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! Â 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!)
How To Make Preserved Lemons
Ingredients
- 3 Meyer lemons , or Eureka, Lisbon, etc, organic recommended per pint-sized jar
- 5-6 teaspoons sea salt or kosher salt (regular table salt contains iodine which will turn the lemons gray)
- An extra lemon for juicing
- Water that has been boiled and cooled sterile
Instructions
- 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 3/4 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).
Notes
* 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. * USING OTHER CITRUS FRUITS: You can also make preserved limes, oranges, grapefruit and kumquats. The process is identical but because high acidity is required for proper preservation you will still need to top off the jars with lemon juice.  Â
blima says
I have seen recipes for adding cinnamon sticks, peppercorns, bay leaves, fennel seeds… Would you do that does it add anything necessary. Its my first time and I want to get it right.
Kimberly @ The Daring Gourmet says
Hi blima, I wouldn’t add any of those spices because those flavors could interfere with the dish to which you’re adding the lemons. I would just stick with pure lemons.
Christina Rood says
OK__now that I have very little liquid left in my first try at preserving lemons(blessed with Meyer tree)–lemons will not be ready for months–can I add a bit of distilled water–or just wait and do another batch–what a wonderful way to use my lemons–living in Fl. we do have a lot of seafood! Thanks!
Kimberly @ The Daring Gourmet says
Hi Christina, yes, the lemon juice should come up to the halfway point of the jar or higher and then top it off either with extra lemon juice or boiled/cooled water. Enjoy!
clarice says
hello there!
i absolutely love your blog! the pictures are amazing and so easy to follow,thank you so much for sharing!
just picked a dozen of lemons from my mother in laws garden in portugal and cant wait to preserve them using your pictures!
thanks again!
btw @getrude: you sound very unfriendly and very annoying! quiet a know-all
Kimberly @ The Daring Gourmet says
Thanks so much for the compliment, Clarice! Preserved lemons from Portugal, that has such a wonderful charm about it :) Happy preserving!
Brenda says
I have just finished my last jar of preserved lemons, I have salt and juice syrup left, I have been using a small amount of this to flavour and season, chicken and fish it really adds to the flavour. Waste not want not.
Kimberly @ The Daring Gourmet says
Agreed, Brenda! I always use the juice for cooking, too – it’s fabulous!
Sara says
I just picked a bag of Meyers off my backyard tree and put up a half gallon. I plan on sharing with my mother and sister!
I had an amazing preserved lemon and strawberry pizza, years ago, and have always meant to try making it. Picture the berries functioning as super mild sweet cherry tomato, and the lemon as the sauce. Savory, not dessertish at all!
Puree the lemons and juice all together for a savory marmalade on goat cheese for an appetizer.
Preserved lemon stuffed in the interior of a roasted chicken infuses great flavour.
Thanks for a great reminder of how easy this really is ; -)
Kimberly @ The Daring Gourmet says
Oooh, those all sounds fantastic, Sara, I’ll have to give them all a try! Your mother and sister will be thrilled to get those!
cedwardrobinson says
The lemons used in Morocco are similar to Meyer lemons, but they are not the same species.
Kimberly @ The Daring Gourmet says
Yes, they use doqq and boussera lemons and Meyer lemons are the most similar.
Diane P. says
Hi Kimberly,
I just finished my very first batch of preserved lemons and can hardly wait for the next 3 days and 3 weeks to pass. I plan to ship my son a jar since he supplied the limons (not lemons) from his own tree. Must they be refrigerated during the shipping process. I live in Jersey and he in California?
Kimberly @ The Daring Gourmet says
Hi Diane! No, they actually don’t have to be refrigerated at all. It’s just recommended as a precaution. Your son can always refrigerate them upon arrival. Enjoy!
Paul Rust says
Making a dish tonight but can’t find preserved lemons in supermarkets or Indian store nearby. Any suggestions for you to substitute and still capture some of the flavor? Thank you. Paul
Kimberly @ The Daring Gourmet says
Hi Paul, that’s just the problem, there really is no substitute. The process of preserving the lemons really alters the flavor and using regular lemon in it’s place just isn’t remotely the same. I’ve seen people just some fresh lemon juice in a pinch, but again, it won’t taste anything like it’s supposed to. Buy a few lemons and get started on these preserved lemons today and you’ll have them on hand for many months whenever you need them!
john says
Thanks for this post. I like the photos that went along with it so I knew I was doing it right, and mine look just the same. It did take longer than your stated 10 minutes, but I did 12 jars which was about 40 lemons. I have in the past just gave away all my lemons from my trees since I didn’t have anything to do with them; I hope that will change after I sample my work with one of your recipes.
Kimberly @ The Daring Gourmet says
Hi John, I’m happy you’ve found a new use for your lemons! These will make such wonderful gifts for your friends – it isn’t every day that people receive a classy gift like preserved lemons! – and you’ll still have plenty left over for yourself. Please let us know what you think once you’ve had the chance to try them out in one of my recipes. There are several great ones here, but I highly recommend the Djej Makalli (you can omit the olives if you’re not a fan) and the Moroccan Tagine. Happy preserving!
Paul G says
Thanks for the post. I’m making these again, but like others, I had no idea what to do with them when done. I had seen recipes that called for them but couldn’t remember where I saw it. Just the fact that you explained that the skin was all you used plus some of the juice makes it a no brainer now
.
Kimberly @ The Daring Gourmet says
Wonderful, Paul! I love these lemons and yes, they really are incredibly versatile. I included several suggestions in my post for how to use them, but there are so many additional ways. Happy preserving!
Bubbles says
Great and easy procedure. I just made it! BTW, what can you do with the juice? Seems a waste to throw that lovely juice away.
Kimberly @ The Daring Gourmet says
Thanks, Bubbles. I’ll often add a bit of the juice to whatever recipe I’m using the lemons in for an added boost of flavor, like a teaspoon or two. So no, don’t go throwing it away! :)
Michelle says
I’ve just completed the three days/three week process but now I don’t know how to actually use the Lemon Preserve properly. For example, I have a fantastic recipe for shrimp and grits that uses lemon preserves. Do I use the juice in the jar, chop the actual lemons…? Sorry for the extremely *silly* question!
Kimberly @ The Daring Gourmet says
Not silly at all, Michelle! You only use the rind – so remove the interior part entirely – and be sure to thoroughly wash it to remove as much salt as possible. Depending on the recipe I’ll often add a teaspoon or so of the juice in the jar as well. Happy cooking!
Lemonlover says
So glad that I read through your reader’s posts on refrigeration. My first batch of preserved lemons have been sitting on the counter for a month, and THEN I saw the suggestion to refrigerate after 3 days! I thought “Oh no, I’ll have to throw these out even though they look and taste fine!”. Thanks so much for sharing that they can be stored without refrigeration!
Kimberly @ The Daring Gourmet says
Hi Lemonlover, the recipe recommends to keep them stored in the fridge per USDA guidelines, but most countries simply keep them stored in a cool, dark place and that’s what they’ve been doing for centuries. Enjoy your lemons!
Anonymous says
Awesome recipe. Made these a few days ago and about to put them in the fridge for the three week resting period. Thanks for the easy to use recipe!
Kimberly @ The Daring Gourmet says
You’re welcome and thanks for the feedback!
Joan says
So appreciate you sharing this simple recipe. I have 2 Meyer lemon trees laden with ripe lemons and I’m constantly looking for ways to use them up and to save them for the months when there are no lemons on the tree. This is a great way to preserve some for the lean months. Thanks again!
Kimberly @ The Daring Gourmet says
It sure is, Joan, and that’s awesome that you have your own trees! You’ll really enjoy these preserved lemons. I’m constantly discovering news ways to use them that really adds magic to the dishes. Happy preserving!
Foodiewife says
I just picked a whole bunch of Meyer lemons from our young tree. I’ve always wanted to make preserved lemons, and I always thought it sounded so easy to do. What kept me from making them is “how do I use them”? Thank you for all the great ideas! Yours is the first post that gave me some great ideas. I also like your method of partially quartering the lemons and then squishing them down. It makes total sense. This year, I want to make more Moroccan and Indian dishes, so this is a good place to start. Thank you SO much. I absolutely love your blog, because my Mutti was from Bavaria. I make a lot of her recipes, but you have some other German/Austrian recipes that I’ve bookmarked to make– in her memory.
Kimberly @ The Daring Gourmet says
Thanks so much, Foodiewife, I’m absolutely thrilled that you’ve found my blog and appreciate the visit! I LOVE preserved lemons, they bring so much life and flavor to food – you’re going to love them! And so not fair that you have your own Meyer lemon tree!! ;) Don’t they smell the absolute best? I’m also happy to learn about your German connection. Bavarian is one of my most favorite areas in all the world. Nice to “meet” you! :) -Kimberly