How to Make Preserved Lemons

Preserved lemons are a staple in many cuisines worldwide, from Moroccan tagines to Indian chutneys. These small citrus fruits pack a powerful flavor punch that can elevate any dish, adding a tangy and salty kick. I'm excited to share a step-by-step guide to making your own preserved lemons at home.

I learned to make these from my partner Max who grew up in part eating food Moroccan, Turkish and other foods from the Middle East. I was intrigued by the jars of lemons in the back of his fridge and then months later when he made me a tagine for the first time...I was hooked!

What are Preserved Lemons?

Preserved lemons are cured in salt and lemon juice, creating a soft and slightly sweet rind and a tart, tangy pulp. Keeping lemons is simple but requires patience and a bit of planning. They are sliced and packed tightly in a jar with salt and lemon juice. The salt draws the liquid from the lemons, creating a brine that preserves the fruit and also helps to enhance its flavor.

What to Preserved Lemons Taste Like?

Preserved lemons have a unique flavor profile that is different from fresh lemons. The preserved lemon peel becomes soft and tender, with a salty and slightly bitter taste that pairs well with spices and herbs. The pulp of the lemon also becomes tangy and somewhat sweet. 

Why Use Preserved Lemons?

Preserved lemons is a condiment that boost flavors  to sauces, dips, and sweet and savory foods.  Firstly, their unique flavor profile adds depth and complexity to dishes, making them an essential ingredient in many cuisines. They commonly used in Moroccan, Middle Eastern, and Indian cooking and can be found in soups, stews (like a chicken tagine,) couscous, grain salads and chutneys.

Ingredients and Equipment

It is important to use high-quality ingredients as the final product's flavor depends on the quality of the lemons and salt used.

• Lemons: When choosing lemons, look for firm ones with a bright yellow color with no blemishes or dark spots. Meyer lemons have a thinner skin than conventional lemons but please use what you have!
• Salt: Any kind of salt will work but I use sea salt or kosher salt.
• Lemon juice: in case you do not have enough liquid to cover the lemons
• Herbs or spices (optional): I added bay leaves and a couple of juniper berries in this batch

Step-by-Step Guide to Making Preserved Lemons

Wash the lemons thoroughly and dry them with a clean towel. Slice each into quarters, making sure not to cut through the bottom.

Sprinkle a teaspoon of salt into the bottom of the jar. Place a lemon in the jar, cut side down, and press firmly to release some juice.

Sprinkle another teaspoon of salt over the lemon, and repeat the process with the remaining lemons, pressing down firmly after each layer.

Once all the lemons are in the jar, pour enough lemon juice to cover them completely.

Close the jar and store it in a cool, dark spot for at least one month, shaking it every few days to redistribute the salt and juice.

Note: You can add spices and herbs to the jar to customize the flavors including bay leaves, cinnamon sticks, and coriander seeds.

Variation: Quick Preserved Lemons

To make your own quickly preserved lemons: Lightly score 4 lemons all the way around (do not cut through to the flesh) and then boil in 1 cup water, 1 cup fresh lemon juice, 2 bay leaves, ½ tablespoon whole black peppercorns and ¼ cup kosher salt until lemons are soft, approx. 30 minutes. 

Using Preserved Lemons in Cooking

Preserved lemons work in savory and sweet applications. Here are some ideas to get you started.

• Toss a chopped lemon in with some pasta for an easy weeknight meal.
• Add diced preserved lemons to marinades for meats and fish.
• Use in salad dressings and vinaigrettes.
• Mix with olives and feta cheese for a tangy and salty snack.
• Add to rice dishes, like pilafs and biryanis.
• Add chopped some preserved lemon rind to hummus, yogurt or other dips for a bright and tangy flavor.
• Use preserved lemons in baked goods, like lemon bars or pound cakes.

Preserved Lemons in Drinks

Add a refreshing and tangy twist to cocktails and non-alcoholic beverages.

• Muddle them with herbs and simple syrup for a zesty and herbaceous martini
• Add the lemon juice to sparkling water or lemonade for a refreshing summer drink.
• Use add some to a Bloody Mary for a savory and tangy cocktail.

Preserved Lemon Recipe Tips

While this recipe is a relatively simple process, it is crucial to take some safety precautions to ensure your final product is safe to eat. 

• Always use clean equipment and jars. Sterilize your jars and equipment by washing them with hot, soapy water and then rinsing them with boiling water.
• Use high-quality ingredients, thoroughly wash and dry the lemons before cutting them.
• Ensure the lemons are completely submerged in the lemon juice, as any exposed parts can be a breeding ground for bacteria.
• Store in an excellent, dark spot, away from direct sunlight.
• Discard any lemons that look or smell moldy, slimy, or off.