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
Kelly says
Instead of using the crap Morten salt that Americans are known to use (and what is pictured above) why not try Celtic Sea Salt.
Also,Himalayan is lower quality. It isn’t really from the Himalayas. Its from Pakistan 900 mi away but they called it Himalayan because it sounds better. There is also a HUGE amt of SAND in “Himalayan” salt which tears up the intestinal tract..
Kimberly @ The Daring Gourmet says
Pictured above? Where? I’m not sure what you’re referring to, Kelly. I don’t use Morten salt simply because it isn’t ideal for preserving.
Rachael says
Can I use pink Himalayan salt for preserved lemons?
Kimberly @ The Daring Gourmet says
Hi Rachael, yes, pink Himalayan salt is a great choice.
Lynne says
I put on 3 jars of these this morning. We live in Andes here in Ecuador, and the Meyer lemons down here grow to baseball size. I had to cut them lengthwise then cut a notch out of the middle so they would kind of bend to get them in my jars. I look forward to seeing how these turn out. Thanks for offering this recipe.
Kimberly @ The Daring Gourmet says
Wow, that’s incredible, Lynne! I wish you could send a huge box of them to me :) I just made another batch myself last week and am patiently waiting for them to be ready. Let us know once you’ve tried them in a dish!
Sarah Gallacher says
Greetings from Washington State!!
I found your website and let me first say…. Thanks!!! I’m super grateful!!! I’ve tried several of your recipes and I am impressed by all of them! Thank you for keeping it fun, real and easy to follow! I’ve always been a foody and enjoy seeing others get into the kitchen and make magic happen…
Cheers!
Kimberly @ The Daring Gourmet says
Hi Sarah! Greetings to WA from WA! :) I’m so thrilled to hear you’ve tried and enjoyed several recipes, thank you so much and I look forward to “seeing” you around here at The Daring Gourmet! Best, Kimberly
Shirley says
I just remembered a bag of lemons in the back of my fridge which are starting to get old a little wrinkled. Do you think they would be OK to preserve?
Kimberly @ The Daring Gourmet says
Hi Shirley, I’d recommend using them for things that call for lemon juice, not the rind. Preserved lemons use only the rind and in preserving them you’ll want to use fresh lemons.
Darr says
Kimberly, I made preserved lemons some time ago and i do have a Trajan. I have not used for some time so i will get into this again.
I have Meyer lemon tree and i juice lots of lemons i freeze the juice for lemonade. i was thinking that when i juice so many lemons why i can’t put the peels into jars, add salt and lemon juice? i would be able to get a lot more peels in the jars that way. Do you foresee any problems doing it that way? I don’t see any importance of using the pulp as it’s discarded anyway.
Thanks.
Kimberly @ The Daring Gourmet says
Hi Darr, I think that rationale is perfectly sound, as long as you’re adding extra lemon juice that would otherwise have come from the pulp inside the lemons. With as many lemons as you go through that’s the perfect way to put the rinds to excellent use. Plus, you’ll have a lot of jars on hand you can use for great hostess gifts. Happy preserving!
Lisa Chase says
You could always do candied lemon peel….cook in sugar water then let dry and roll in sugar. Perfect for the holidays, I start to save all of my peels, lemon, lime, grapefruit, etc leading up to the holidays. Also if you have a lot of lemons, try limoncello, its amazing.
Kris B. says
I finally used my lemons after eagerly waiting for 6 weeks and OMG they really are incredible!! I made your Moroccan chicken with olives and the flavor of these lemons in it is out of this world. I can’t wait to try more of your recipes using preserved lemons (and many others). Thank you so much for this great step by step tutorial with pictures on how to make preserved lemons, it was easy and I’ll be making them again and again because they are amazing!
Kimberly @ The Daring Gourmet says
Yayyy! I’m glad your patience paid off, Kris, and really appreciate the feedback, thank you!
Nutmeg Nanny says
How lovely! I really liked preserved lemons but have never made my own. It’s so easy, this must change!
Renee - Kudos Kitchen says
These look really easy to make. What am I waiting for?
Angie | Big Bear's Wife says
I’ve never cooked with Preserved lemons and had no idea to make them! They look pretty easy though.
Carolyn says
I’ve been meaning to try this for a long time. Thanks for showing the way!
Heather | All Roads Lead to the Kitchen says
Preserved lemons are something that I’ve had on my “must make” list for years (literally, like 10), and yet…I still haven’t done it. Thanks for the reminder, these look so bright and sunny!
Jessica @ Savory Experiments says
These look just beautiful! I happen to love preserved lemons, but have never made them myself.
christine says
I’ve heard of preserved lemons before but I have to admit, I knew nothing about them. Thanks for all this info.
Lauren Kelly Nutrition says
Ok, I seriously need to make these ASAP!