Preserved Lemons

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Get ready to unlock one of the grand secrets of Moroccan and Middle Eastern cuisine by learning how to make preserved lemons in this step-by-step tutorial. These homemade preserved lemons are a powerhouse ingredient that will infuse your dishes with such an incredible flavor and absolutely transform any dish you add them to, whether savory or sweet. Just a few minutes of your time will give you this magical ingredient that keeps for months and you can enjoy all the year through!

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 are sorely lacking this crucial ingredient. And so with disappointment you un-earmark that page and move on to the next recipe. DON’T let that scenario stop you again. Because nothing could be easier than making your own DIY preserved lemons! These are one of my most favorite “secret” ingredients and I’m going to show you exactly how to make them and how to use them in lots of delicious ways!

What Are Preserved Lemons?

Preserved lemons are lemons that have been packed in salt and their own juices and are left to cure for about a month. During that time the flavors transform in which the acidic tartness disappears and you’re left with a very amplified and complex lemon flavor. Think of preserved lemons as 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.  In other words, mildly tart but intensely lemony. And if you’re a lover of all things lemon, preserved lemons need a permanent place in your pantry. I can assure you, there is virtually always a jar of these in my fridge!

This preservation process also extends the shelf life of the lemons and they’ll keep for around 6 months in your fridge and even longer if you can them. Over time the lemons become soft and to use them you simply remove however much you need, scrape off the fleshy interior, rinse off the peel, dice it up, and add it to your dishes. Preserved lemons have been around for centuries and are used extensively in Middle Eastern and North African cuisines, most famously Moroccan food. Their unique flavor adds an incredible amount of flavor to a wide variety of savory dishes and desserts.

How to Use Preserved Lemons

You’ll find preserved lemons called for in a lot of Middle Eastern and Moroccan recipes, everything from tagines to stews and salads and add a uniquely tangy, salty, and mildly sweet flavor. They can be added to any dish that calls for or can benefit from a touch of lemon flavor. And that includes desserts. Here are just a few ways to use preserved lemons:

• Tagines and stews: a little goes a long way to adding life and flavor. Try them in my Moroccan Harira and Moroccan Chicken Tagine. They’re also great in a variety of bean stews and lentil soups.
• Chicken, duck, beef, lamb, pork, and fish: preserved lemons pair beautifully with any protein. Try them in my Moroccan Chicken (Djej Makalli). And of course lemon and seafood are soulmates. Now just wait until you’ve paired it with preserved lemons and your life is forever changed.
• Salads: Finely mince and toss them into your salads, including pasta salads. They also pair beautifully with grain salads and grain bowls. Try them in two of my personal favorites, this Moroccan Chicken Salad and Curried Couscous Salad.
• Rice, grain, and pasta dishes: try them in my Salmon Risotto – it’s a match made in heaven.
• Marinades: Incorporate them into marinades for chicken, lamb, pork and fish. They add just touch of acidity and a whole depth of flavor.
• Dressings, sauces and dips : Blend them into dressings, vinaigrettes and sauces for an exciting flavor punch. They also work really well in creamy sauces. Add some to your Hummus or Baba Ganoush or to some Greek yogurt along with fresh dill for a refreshing dip.
• Sandwiches and Wraps: you can even add them to your burgers for a fun flavor boost. Oh, and add them to Falafel!
• Salsas and Relishes: chop some up and it to your salsas and relishes for a unique lemony twist like my Mango Salsa and Pineapple Salsa.
• Roasted Vegetables: Toss your roasted veggies with some butter and finely minced preserved lemons for a fabulous flavor. They pair particularly well with root vegetables and cauliflower.
• Cakes, Cupcakes, Muffins, etc: Anything that you would add lemon zest to, try adding some finely minced preserved lemon. Try it in our Preserved Lemon and Ginger Pound Cake.

What Kind of Lemons Are Best?

Doqq and boussera lemons are commonly used in Morocco.  They have thinner skins and are sweeter than regular lemons.  A great substitute is Meyer lemons.  If you can’t find Meyer lemons you can use regular lemons such as Eureka or Lisbon. Organic is ideal since it’s the lemon rinds that are eaten.

Variations

Did you know, you can also make preserved limes, oranges, grapefruit and kumquats!  The process is identical but because high acidity is required for proper preservation and other citrus varieties have a lower acid content, you will still need to top off the jars with lemon juice. Experiment with these other citrus varieties for some fun flavor variations.

How Long Do Preserved Lemons Last?

Preserved lemons can be stored at room temperature but they’ll ferment very quickly that way and won’t keep as long. It’s recommended to store them in the fridge, in a glass jar with a lid, where they will keep for up to 6 months, and quite possibly longer. Just check periodically for any signs of mold or off colors and smells.

Preserved Lemons Recipe

Let’s get started!

Organic is ideal if you can find them since it’s the rinds that are eaten. 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 at least 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”*

 Originally published on The Daring Gourmet April 8, 2014