Preserved Lemons
10m prep 5m cook 15m ready
Preserved lemons are a staple in Moroccan cuisine, made by curing lemons in salt and their own juices. They add a bright, salty flavor to tagines, salads, and more.
Nutrition (per serving, estimated)
Estimated based off 2 of 3 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 566 mg
- Iron: 12.7 mg
- Magnesium: 175 mg
- Phosphorus: 339 mg
- Potassium: 2926 mg
- Zinc: 1.32 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 10 lemons
- 500 ml water
- 325 g coarse sea salt
Let's Cook
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Step 1.
Bring the water and 275g (10oz / generous 1¼ cups) of the coarse sea salt to a boil in a saucepan, then remove from the heat. Stir to ensure the salt is fully dissolved.
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Step 2.
Slice the lemons into quarters lengthwise, stopping just short of the stem end so that the quarters remain attached at the base.
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Step 3.
Rub the lemons all over with the remaining 50g (1½oz / ¼ cup) of coarse sea salt, working it into the cuts.
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Step 4.
Tightly pack the salted lemons into sterilized 500ml (17fl oz) jars, pressing them down to remove air pockets.
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Step 5.
Pour the hot salt water over the lemons in the jars until they are completely submerged. Set aside to cool to room temperature.
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Step 6.
Once cool, seal the jars with tight-fitting lids. Store in a cool, dark place for at least 3 weeks, upending the jars occasionally to redistribute the salt. Check the brine level periodically and top up with additional salt water (made with the same ratio of salt to water) if the lemons become exposed.
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Step 7.
After 3 weeks, test the lemons: the peel should be soft and the flavor mellow. Once ready, move the jars to the refrigerator. Unopened, they will keep for at least 1 year. After opening, keep the lemons submerged by adding fresh salt water or a layer of olive oil after each use; they will keep for 2–3 months.
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