Learn how to make preserved lemons to add concentrated lemon flavor to dressings, hummus, tapenades, meats and more.
With just two ingredients, a jar, and about three weeks, you can have preserved lemons ready to use.
Preserving lemons is one of the simplest ways to ensure you have lemons available year-round. They’re versatile, easy to prepare, and keep well in the refrigerator for months.
Although fresh lemons are usually available throughout the year, they can be pricey at times. When they go on sale, buy a few extra and turn them into preserved lemons so you always have intense, savory lemon flavor on hand.
Once you prepare a jar, preserved lemons can be used whenever a recipe calls for bright, salty lemon notes.
What are preserved lemons?
Preserved lemons are whole lemons that are quartered (usually leaving the base attached), rubbed with salt, and packed tightly into a jar. Over the course of a few weeks the salt and lemon juice break down the peel and pulp, softening the fruit and mellowing any bitterness from the rind.
The essential oils from the lemon peel infuse with the salt and juice, producing a deep, concentrated lemon flavor that’s different from fresh lemon juice or zest. Because they are quite salty, it’s best to rinse or measure salt carefully when adding them to dishes.
How to make preserved lemons
- Cut each lemon into quarters, leaving about 1/2 inch attached at the base so the lemon holds together. Sprinkle the exposed flesh generously with salt.
- Pack the salted lemons tightly into a clean, sterilized jar. Press each lemon down firmly as you add it to release juices; the liquid should eventually cover the fruit.
- Leave roughly 1 inch of headspace at the top, seal the jar tightly, and store it at room temperature.
- Shake or turn the jar once a day to help distribute the salt and juice. After about 21–30 days the lemons will be soft and preserved. Transfer the jar to the refrigerator, where they will keep for months.
For easier use in sauces and dressings, puree half the jar into a paste. Place the peeled preserved lemons (or the flesh and some peel) plus a little of the preserving liquid into a blender and process until smooth.
The oils from the peel will help create a thick, flavorful paste. Use this sparingly in dressings, marinades, and sauces, tasting for salt before adding more.
Preserved lemons pair especially well with Mediterranean and North African dishes—try using some in roasted or grilled chicken, tagines, grain bowls, or mixed into vinaigrettes and dips.
Preserved Lemons
Amy Duska
15
15
Ingredients
- 5 large lemons washed and dried (Only 3 lemons will fit into a pint jar; use the juice of the remaining lemons to ensure the fruit is fully covered.)
- ¼ cup sea salt
- Sterile pint-size mason jar with a tight-fitting lid.
Instructions
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Cut 3 lemons into quarters, leaving about ½ inch at the base so each lemon remains intact. Sprinkle salt over the cut surfaces and press the lemon back together.
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Sprinkle a little salt in the bottom of the pint jar. Pack the lemons into the jar, adding salt between layers and pressing down to release juices. Use the juice from the remaining lemons to make sure the fruit is completely covered. Leave about 1 inch of headspace and seal the jar.
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Store the jar in a warm spot and shake or turn it daily so the salt and juices distribute evenly. Allow the lemons to cure for 21–30 days. After curing, transfer the jar to the refrigerator for long-term storage.