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
sharon says
I was thinking of quartering the lemons outright instead of keeping them attached. It seems like it would be easier to salt and stuff in the jar but also easier to use in recipes on the backend. Does it matter? Also, I have a lot of lemons. Can I use a quart jar or better off to split into pints?
Kimberly @ The Daring Gourmet says
Hi Sharon, no it doesn’t make a difference one way or the other. And yes, you can use any size jar you like, just keep them packed and the lemons submerged under the liquid.
Anne says
Thanks for this recipe. I just made these, but I used half-pint jars instead of pint jars. Do you think it will be okay? The ratio of salt will be higher, and because I didn’t need any extra water, the ratio of lemon juice will be higher, also. Have you ever done it with half-pint jars?
Kimberly @ The Daring Gourmet says
Hi Anne, yes I have and that won’t make any difference at all, your lemons will turn out perfectly!
Nate Lombough says
I’ve been waiting patiently for 6 weeks for these lemons to be ready and I just used them for the first time last night with your recipe for Djej Makalli. Amazing! You are absolutely right about the magic they perform on dishes. I’ll be making these from now on and making extra as gifts for friends and family. Thanks for this great post! And for the Djej Makalli recipe!
Kimberly @ The Daring Gourmet says
That’s wonderful, Nate, I’m so glad you made these and were able to experience for yourself what I was talking about! So glad also you enjoyed the Djej Makalli. It simply wouldn’t be anywhere near the same without the preserved lemons. Thanks so much for the feedback!
christi says
Do you use just regular salt? I am guessing so since we wash it off before using, right? Thanks!
Kimberly @ The Daring Gourmet says
Hi Christi, you can use regular salt, sea salt or kosher. Happy preserving!
Renee - Kudos Kitchen says
Thank you for showing how to make preserved lemons. It’s such a great way to extend the season and always have Meyer lemons on hand. I need to try this.
Lana @ Never Enough Thyme says
I have a Meyer lemon tree that lives on my deck. Whenever I have a bumper crop year, I always make a jar or two of preserved lemons. So good!
Kirsten/ComfortablyDomestic says
I admit to being a tad intimidated by recipes calling for preserved lemons, so I always substitute fresh. Now that I see how easy it is to preserve the lemons, I’m all. over. it!!
Nancy | The Bitter Side of Sweet says
You have made this look so easy to do. I am normally skittish of trying to preserve things!
Kris says
My preserved lemons went an ugly brown color after a few months. I suspect that topping off the jar with some extra juice might help next time.
However, the lemons were syrupy and delicious and I didn’t hesitate to use them all. They just didn’t look as pretty as yours.
Kimberly @ The Daring Gourmet says
Hi Kris, thanks for the feedback and I’m glad they at least tasted great! Turning brown would be either due to air exposure (not being tightly sealed) or they weren’t completely submerged in liquid. I squeeze juice into my jars but then top them off with water and the color always remains vibrant.
Paula says
I am gathering up jars! This sounds so fabulous and easy I cannot believe there is no catch! Yum, yum. Could you give some ideas for vegan recipes (with lemons of course) please?
Kimberly @ The Daring Gourmet says
Great, Paula! Yes, if you look at the paragraph just above the second picture in the post you’ll see quite a few recommendations, most of which are naturally vegan. Plus, many of the vegan-friendly baked goods you already make will benefit from a little kick of preserved lemon!
tokochan@netspace.net.au says
I think the type of salt used for this recipe should be stressed. Buy the best quality natural salt from your health food shop it will be more expensive but your health is worth it. Keep well away from cheap white salt which I noticed is used here which is a shame as you impressed that organic lemons were favoured.
Kimberly @ The Daring Gourmet says
Thanks for the input, I appreciate that. I don’t place much emphasis on the quality of the salt simply because the claim of any health benefits of using the expensive stuff is not substantiated by research. And although pink Himalayan salt may contain 84 trace minerals, trace minerals are just that – trace. In other words, in order to get much out of their mineral content you would have to eat exorbitant amounts and we already get those trace minerals from other foods.
Lyn says
But I think that the problem with cheap/interfered-with salt is the extra stuff it has in it to stop clumping etc. I now only buy sea salt with no additives at all, unless it’s to go in the dishwasher, of course!
Kimberly @ The Daring Gourmet says
Agreed, Lyn, sea salt is what I buy also.
Gary says
Wow- just grand to stubble upon this treasure trove of info regarding preserved lemons – in turn I just set up two jars of lemons this morning. I also did up a batch of “. Lemon slices in Spicy olive oil ” – I thought you might find interesting with regards to you comment about ….” never heard of lemons in oil”. It’s actually a Greek version of preserved lemons – replete with North African influences if you will ( Aglaia Kremezi). Thank you for the info – looking forward to fruits of our labor.
Kimberly @ The Daring Gourmet says
Thanks, Gary! And thanks for the info about the Greek recipe with olive oil, I’ll definitely look into that, thanks!
Melbourne Guy says
After looking at this recipe for a few weeks I have finally made a couple of jars. I don’t have Meyer lemons, they are likely Eureka or Lisbon lemons, so I imagine the taste may be a bit different. But I’m still super keen for these guys to be ready at about the same time as my olives and I’ll definitely be trying your Djej Makalli once they are.
Just a helpful tip – leave a few days between pruning your roses and preparing this recipe.
Thanks
Kimberly @ The Daring Gourmet says
Fantastic, Melbourne Guy! That’s exciting that you’ve got both the lemons and olives going. I think you’re going to really love the Djej Makalli – let us know how it goes!
Girlie May says
So inspired by the above comments I’ve just set down a jar of lemons and one of limes too.
Kimberly @ The Daring Gourmet says
Fantastic, Girlie May! We’re really enjoying our batch and looking forward to making another one before the Summer’s over.
sweetgreenkitchen says
Fantastic! I just bought a bag of meyer lemons and I am going to use your method to preserve them pronto. I love using lemon in so many dishes and have only had preserved lemons a few times at restaurants and the taste was intensely lemony and delicious, I am so excited to make these myself!
Kimberly @ The Daring Gourmet says
Awesome! They’re amazing and you’re going to love to having them so accessible any time you want to throw them into a dish!