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: “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.
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. 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 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? Let’s get started!
Say it with me: Hamad m’rakhad. Okay, let’s just use the English translation: 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. 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.
How To Make Preserved Lemons
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!)
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.
Kelly @ Nosh and Nourish says
I love all your step-by-step photos. You make it seem totally easy and doable!
Stephanie says
So informative, and they sound so delicious!!
The Food Hunter says
I did this once…but I really should try it again.
Kathy says
Hi
I made these yesterday and was wrapped but now it looks like some of the lemons are not completely covered by juice / water, can I open the jar and add juice to it or not. Tomorrow is day 3.
Thanks for recipe was great to use up some excess lemons! 😀
Kimberly @ The Daring Gourmet says
Hi Kathy, yes, you can absolutely open it and it’s a good thing you caught that as soon as you did. Go ahead and add some more juice. As long as they’re fully covered you can continue to open the jar as many times as you need as you get lemons out in the future to use them. Air exposure is no problem as long as the lemons are fully submerged in liquid.
Anonymous says
Thanks for replying. Will be doing more soon 😀👍🏻
Curtis says
I’m ready for my first adventure into making preserved lemons.
I’ll be doing a pint with three lemons. Just some lingering questions:
after all is said and done and after opening the jar to get, say, just
one lemon, the others should just be left in the jar, right? Should the
jar with the remaining lemons be topped off with more juice/water to
eliminate the air space before putting the cap back on?
And once a lemon is scrapped clean of the pulp, has been well rinsed,
and diced, how are leftover diced pieces saved for another meal? Or should
all the lemons be diced at once and saved? If not used all at once, won’t
the diced pieces start to spoil out in the air, or however they’re saved?
Kimberly @ The Daring Gourmet says
Hi Curtis, we just got back from vacation and I apologize for the delayed response. To answer your questions, yes, you always want the remaining lemons in the jar to be covered in liquid to prevent spoilage. I’d recommend taking out however much you’ll need for the recipe at hand. I guess you could technically put the leftover diced bits back in the jar since the salt content in the jar is high (air isn’t an issue, the important factor is keeping the lemons completely submerged in water), but I’d avoid doing that too often to avoid reducing the saline concentration too much.
Candace Nielson says
This was so easy to follow with your pictures and I really appreciate all the info and tips for using preserved lemons. I made these 6 weeks ago and just used them for the first time. They are AMAZING!! Thank you, thank you, thank you for inspiring me to make these. Preserved lemons will now be a regular staple in my kitchen.
Kimberly @ The Daring Gourmet says
I am so thrilled to hear that, Candace, thank you!
Jeff says
Hi.
I just tried this recipe for preserved lemons today.
Being a germaphobe, I did can them with a seal. If it doesn’t work I’ll do over.
I found Meyer Lemons at Walmart. I live in SW Florida, Cape Coral.
Look forward to yang them in soñé of your recipes.
Thanks
Kimberly @ The Daring Gourmet says
Hi Jeff, awesome, you’re going to love cooking with these!
Katerina @ Diethood says
I feel like slipping my hand inside those jars and getting all that deliciousness into my hands and straight into my trap. :-D
Lili says
Just put this year’s batch of lemons in glasses. I’m using a similar recipe to yours, just without the water, usually topping the jar with juice of one lemon is enough. Sometimes I even add some spice. I never understood why I should discard the flesh and only use the rind, so in savory dishes I just use both, without rinsing, and then use less salt in the recipe. My favorite use of preserved lemons is based on a preserved lemon martini recipe, but instead of brine and rind I just use a piece of lemon, chopped, and shaken with gin and vermouth and some ice. It is far better than using olives.
Your photos are really pretty! I’m definitely trying your lemon ginger pound cake recipe soon, looks delicious!
Kimberly @ The Daring Gourmet says
Thanks for the compliment, Lili! The flesh is discarded by most people simply because of the texture and because it’s the rind that develops the famous flavor. Thanks for the tips!
Anne Healy says
I have a question. You said, “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.” What do you mean? Discard the pulp, and wash it too? Before discarding it? Why wash it if it’s being discarded?
Kimberly @ The Daring Gourmet says
Hi Anne, discard the pulp – meaning throw it away. It’s only the peel that you use, not the pulp. Wash the peel to remove the excess salt.
Sol Awend says
I tried asking Egyptian lemons and hope I’ve succeeded…Let the lemons sitting in lemon juice and kosher salt for a month. Just tried them…terribly salty with a distinction taste, even after I rinsed one of the peels. Is that how they are supposed to taste?
Kimberly @ The Daring Gourmet says
Hi Sol, yes, they are very salty but much of the salt will be removed after a thorough rinsing. No, they’re not supposed to taste rotten. As long as you used fresh, firm lemons to begin with, salted them as instructed and kept them immersed in liquid the entire time then they definitely shouldn’t be rotten. Have you had preserved lemons before as a flavor comparison or is this your first time? They don’t taste particularly great plain and are only meant for cooking. As long as they aren’t rotten, try cooking with them and then see what you think.
blames says
I followed this method of making these preserved lemons, but did not refrigerate them. ( My mother-in-law who is Moroccan does NOT ever refrigerate hers) In a little over one week, I saw that the jar had mildew all over the lemons!! HELP! Why did this happen?
Kimberly @ The Daring Gourmet says
Hi blames! Yes, refrigerating them is a very American thing and in my opinion as well it’s unnecessary :) Okay, are you sure it was mildew? Was it “all over the lemons” (including the ones submersed in the liquid) or just on the very top? Was it white or black/gray? If it truly was mold the only way mold can form on the lemons is if they’re exposed to air instead of being completely immersed under the liquid, which they need to be in order to remain preserved.
Graham says
Hi Kimberley thanks for the excellent post,
could you advise on the best jars to use? and also I noticed in a recent demo that the chef cut and used all the lemon not just the rind and previously I bought a jar from my local deli and they were whole lemons without the rind???now I am totally confused.any advise would be appreciated
Kimberly @ The Daring Gourmet says
Thanks, Graham! I truly makes no difference which jars you use so long as they’re glass with sealable, airtight lids. As long as you have that you’re good to go. I use regular canning jars (eg, Ball and Kerr) simply because I already have a ton of them because I do a lot of canning. I’m not sure what your local deli is selling but they’re definitely not the traditional preserved lemons we’re talking about here. In traditional Moroccan and Middle Eastern cuisine it’s the lemon rind of the preserved lemons that is used. You should ask your deli what their lemons are for – I’m curious! :)
Raewyn Whyte says
NZ chef Ray McVinie has a great casserole recipe which layers sliced waxy potatoes, sliced fennel, feta cheese and preserved lemons. It’s made often in our house!
Kimberly @ The Daring Gourmet says
Raewyn, that sounds soooo good! Thanks for the tip, I’ll have to try it!
Mara says
Thanks so much for this information. Today I made a pint of Meyer lemon preserves. Can you use a pestle to push the fruit together so there are fewer spaces? I also made a pint of lime preserves from my Mexican/Key lime tree. I have two Kaffir limes that have been sitting on the tree for a long time. Can I do anything with them or the leaves? They seem to have little if any juice, but it’s a young tree. I bought some preserved lemons from Whole Foods, since it will be a while until mine are ready. They are cut in half, not quartered.
Kimberly @ The Daring Gourmet says
Hi Mara, you squeeze them in tight, just make sure there’s enough liquid circulating around in there to avoid air pockets (a big no-no in canning). You can use the Kaffir limes in exactly the same way and they’ll be delicious. The leaves are often used in Southeastern Asian cuisine. I wish I had a Kaffir lime tree! :)