Preserved Lemons Recipe -
Preserved Lemons Recipe
  • READY IN 7+ days

Preserved Lemons

Recipe by  

"Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish."

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Ingredients Edit and Save

Original recipe makes 32 pieces Change Servings
  • PREP

    15 mins

    7 days 15 mins


  1. Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
  2. To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
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Reviews More Reviews

Most Helpful Positive Review
Sep 04, 2007

Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results!

Most Helpful Critical Review
Mar 26, 2005

I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely.

Aug 03, 2010

Just a tip, use Meyer lemons, they taste sooooo much better. Also, lightly rinse the lemons before using to take off some of the salt.

Oct 11, 2010

Great recipe. I cook Moroccan food time to time, and this is a must need for alot of those recipes. Try it in a chicken Tagine, good stuff!

Feb 22, 2011

I substituted boiling water in lieu of olive oil. Worked great. I use the pulp in martinis. They are a lovely sweet/salty substitute for an olive!

Dec 10, 2012

Simple & tasty way to use my bumper crop of lemons. The intensity of the mellowed rind is wonderful in so many dishes and I love to use the juice/oil for salad dressings and mrinades. Like many others, I rinse the lemons before using.

Nov 28, 2014

I'm ganking your recipe. This one is going in my own book. Very nice.

Jul 31, 2014

Just made these. Can't wait to try them in recipes.


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  • Calories
  • 49 kcal
  • 2%
  • Carbohydrates
  • 2.2 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 5.1 g
  • 8%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 0.2 g
  • < 1%
  • Sodium
  • 2136 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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