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
Bethmb1209 says
Can I use frozen lemons? I would thaw and then follow your recipe.
Kimberly @ The Daring Gourmet says
That should work though the texture will probably be mushier.
Lyn says
I have been using Robert Carrier’s recipe for preserved lemons (pretentious, moi?). But your method looks better, and I’ll be trying it next time – thanks.
Valerie says
I have a question: I’ve just made this recipe using a Mason canning jar, but I’m concerned about the possibility of the salt and acid of the lemons corroding the metal lid and contaminating the contents. Has anyone else used metal lids for this recipe?
Kimberly @ The Daring Gourmet says
Hi Valerie, does the inside of the metal lid have lining? If so, it will be fine. All canning jars are metal but have a lining on the inside part that touches the food.
Sarah Jarvis says
Greetings! I made these (began) about 6 weeks ago and just took them out and food processed them. I missed the rinsing in cold water part and the blended product honestly tastes so salty and gross! Should I just scrap this batch and start again you think? I figured I could try a little in a fish or chicken marinade, but OH…..the saltiness!! :( Can’t believe I missed that step!
Kimberly @ The Daring Gourmet says
Hi Sarah, I cannot imagine eating these without rinsing them – yes, they would be unbearably salty. Also, you need to remove and discard pulp and then thoroughly rinse the rind. If you already discarded the pulp and just minced the rind up in a food processor, it may still be salvageable if you thoroughly rinse the minced pulp in a fine sieved colander.
Hal says
Growing up I watched my mom make preserved lemons. Some of the other tricks are:
Clean and wipe dry the lemons
Sterilize the jar and wipe the inside dry
Use sea salt (Iodine will turn lemon brown)
Don’t add water
Slice lemons once then turn it and slice the other side (keeps the juice inside and speeds up the process)
Pack the jar tight with lemon to have less air inside the jar, my mom would place a sterilized stone to keep the weight on top
Always use utensils to remove needed preserved lemons from the jar, never your hands.
She never refrigerated the preserve, but I do since I don’t cook for a large family as she was used to:)
She would use the juices left in the jars for the next batch and so on…
She would soak needed lemon in cold water to get rid of some of the salt
My favorite recipe: Fresh Fava beans + chopped cilantro + half preserved lemon + olive oil +minced or (in powder) Garlic + cumin + paprika + cayenne pepper (adjust to taste) + little bit of water
NO SALT
GARY VINEYARD says
Rather than dealing with the pulp and pith etc. can’t you just use a peeler to get the skin?
Kimberly @ The Daring Gourmet says
And turn over two thousand years’ worth of tradition upside-down??! ;) I don’t see why not, Gary. It might not be such a bad idea, especially if you have your own lemon tree and want to consolidate shelf space.
Solveig says
Jellification of the liquid?
I made this a year ago or so, and finally got around to using them last night. They’ve just been stored in my pantry and smelled and tasted fine, no mold or anything.
But I have a question – the liquid around the lemon had turned all jelly-like. My guess it is the pectin in the lemon peel, but I didn’t think it would get activated by the salt? Maybe it does. I mean there’s A LOT of pectin in there. Anyone else had same or similar experiences?
Kimberly @ The Daring Gourmet says
Hi Solveig, what I’ve noticed is that the flesh of the lemons becomes super mushy after a long time and makes everything a little congealed. That doesn’t pose a problem though, the flesh is discarded anyway and then rinse the peels as usual.
JSchwarz says
Mine did the same thing. I wondered whether they were spoiled, but they looked, smelled, and tasted fine. I think you’re right about the pectin.
Evie says
I’m going to give this a try and have been thinking about how I might use them (besides your delish recipes) in the future. It seems to me that preserving them in slices might be convenient. Is there any reason that you can think of where I shouldn’t?
Kimberly @ The Daring Gourmet says
Hi Evie, no, the shape really makes no difference in the flavor outcome. Preserving them whole is simply traditional. And it just may be a little easier to remove the lemon flesh from a large chunk of peel rather than removing it from individual slices.
Mary Caratozzolo says
Last spring I made my first jar of preserved lemons. When they were done I discarded the pulp, rinsed them, then chopped them in the food processer and then put them in a jar covered with good olive oil. I leave it out on my counter and use it in salads, on top of green beans and broccoli. It’s been almost a year and I still have a little left. Yesterday I put up small oranges and blood oranges from my tree. Next week I will again do the lemons. Love, love them.
Kimberly @ The Daring Gourmet says
Thanks for the feedback, Mary, and I’ll bet the blood oranges will be amazing!
Mairlyn says
Can you use other than Meyer lemons for this recipe?
Kimberly @ The Daring Gourmet says
Yes, you can use any lemons, including the regular ones from the grocery store.
Pamela says
I love your pictures and simple instructions! I’ve just made 2 jars of the preserved lemons and have a question I don’t see posted. No matter how many lemons I put in the jar, they always rise to the top and the top parts aren’t covered by the liquid, even though the liquid is to top. I try to keep pushing them down but they rise above the liquid. Will the exposed part become moldy? Thanks!
Kimberly @ The Daring Gourmet says
Hi Pamela, that’s happened to me before as well. Yes, it will become moldy if the top is exposed for too long. So what I’ll do with those particular jars is either flip them every now and then or use up a lemon from each jar and fill up the jar with juice – at that point I haven’t had a problem with them rising back up.
Trudy says
I had the same issue so I took a clean round plastic lid and put it on top which pushed down the lemons under the brine when the jar lid was screwed on. Plastic may not be best choice but it is what I had. Will be on lookout for small glass or ceramic round things to use in future.
Anonymous says
I found that using a sterilized empty plastic strawberry basket on top before topping off with water to the very brim makes a world of difference in keeping all lemons submerged.
Allen Smith says
O.K. Daring…followed your recipe many months ago and over a period of weeks made 6 more jars of various sizes consuming about 20 lemons. Daily vigorous shaking and finally the first jar taste; oh my! Salt! Salt! Salty! I reread the recipe. Oops. I used tablespoons not teaspoons. I removed the bulk of the still remaining sea salt rocks remaining from the jar and continue to use the remaining pickles, including the non rind parts, sparingly, for the last six months. Only a delish’ but wonderful tsp. left. After the first jar, I reduced the salt content with perfect results and continued the pickles using tumeric and black pepper. Wonderful. Thank you so much for the startup process. I have since done the same process with limes, adding daikon radish strips with grape leaves or summer squash strips with great success. I have let the inner part of the lemon remain and used it with the finished lemon or separately for dressings or sauces. Thank you again for starting on a new food thrill ride.
Kimberly @ The Daring Gourmet says
Wonderful, Allen! It sounds like you’ve become quite the preserving enthusiast – that’s awesome and thanks for sharing your experience!
MaryAnn says
This is my first time preserving and I used Meyers Lemons and also Rangpur Limes. They look beautiful in the jar and I’ll give as Christmas gifts to special cooking friends. One stupid question, what is the difference between juicing and freezing the juice for future use and preserving and using the rind…I admit to not trying any of the recipes yet…are the rinds more intense? Look forward to trying some of the recipes.
Kimberly @ The Daring Gourmet says
Hi MaryAnn, I’m not sure I understand the question. The juice from the lemons is used as the brine for preserving the rest of the lemon. If your question is what makes using preserved lemons different than just using the juice from lemons, then yes, there is a huge difference. This method of preserving using an ancient method knowing as fermenting where, through the growth of good bacteria over time, the food product itself undergoes changes that alter and intensify its flavor. Using fresh lemon juice or fresh lemon rind in a recipe will taste very different than using the preserved/fermented peel. You’ll see what I’m talking about once your lemons are done and you’ve had the chance to try them in a recipe.
Anonymous says
Thank you so much for your prompt reply and yes I was asking the difference. I love canning and can’t wait to let others try these. Looking forward to trying the recipes. Peace and Merry Christmas to you.
Kimberly @ The Daring Gourmet says
Merry Christmas! :)
Kelly says
woohoo i followed your recipe.. They came out amazing!! I can’t wait to use them! I want to explore Moroccan recipes so that’s the reason for the lemons.. OMG Thank you I will let you know once they are ready. Im sure they are going to be DELISH :D
Kimberly @ The Daring Gourmet says
Awesome, Kelly! For terrific authentic Moroccan food, a great dish to start with is Djej Makalli. It’s so good!
Kelly says
I just made 3 jars of preserved lemons. i used myers lemons. Next week I will make more with regular lemons. Your recipe is really easy!
Yes,I will stay tuned. I really want to learn about Moroccan cuisine.. Thanks again :D
Kelly says
it actually doesnt even look like salt. if it was a good salt it wouldn’t look like powdered sugar or whatever. it’s probably a stock photo? But anyway, i meant what i said about Himalayan Salt. It is not as healthy as everyone wants to think. Don’t let the name fool you. It is full of sand.. It will tear up the cilia in the intestinal lining. I found out by adding this salt to my soup and i felt the sand. So i dissolved the salt in hot water and drained off the water. There was a HUGE amount of sand in my pan.. So I did some research.. Himalayan salt is a FRAUD and it is totally unhealthy/unfit for consumption
but anyway… I am TOTALLY looking forward to making preserved lemons with your recipe!! My friends want me to also make them some.. WIll keep you posted. Im sure they will turn out as wonderful as they look :D
Kimberly @ The Daring Gourmet says
Kelly, I can assure you that it’s salt and that the pictures are not stock photos, they’re mine :) I certainly don’t relish the idea of eating a bunch of sand. I don’t use Himalayan salt but I think I have a package of it lying around somewhere – I’ll need to conduct the same experiment.
Have fun making these preserved lemons – they’re going to WOW you once they’re ready and you start adding them to food.
Lisa Chase says
strangely enough Ive had some recent issues with himalayan salt. I’ve found tiny pieces of what i thought was glass, but may very well have been sand. I’d decided I wasnt going to purchase it anymore. I may try the celtic if I can find it. Its so typical of stores and companies to jump on the latest fad and make the cheapest version of it. :(
Kimberly @ The Daring Gourmet says
It really is typical, Lisa, and frankly so much of these speciality salts are little more than marketing hype. Even if some of the salts are touted for their nutritional properties, it is in such tiny, tiny trace amounts that there’s no benefit to using it unless you’re eating it by the truckload – something you wouldn’t want to do anyway :) Special finishing salts served over a finished meal like fleur de sel are one thing, but for cooking I personally stick with sea salt and kosher salt.