A step by step guide on how to make homemade preserved lemons to use in a multitude of Mediterranean recipes.
Preserved lemons are a popular ingredient in Moroccan and many Mediterranean dishes and personally, I think offer even more flavor then fresh lemons.
Preserved lemons are very easy to make, you just need a bit of time to let the lemons cure. And as soon as a week or two, you can use them in a number of ways and they keep in your fridge for a long time.
What do Preserved Lemons Taste Like?
Once lemons are preserved, the salt draws out the natural citrus juices and creates an almost floral smell and flavor. Preserved lemons are bright and citrusy, slightly salty (though, store bought ones may be saltier). Each batch of lemons is different, so taste a piece before adding to your recipe to gauge the saltiness.
What Lemons Should You Use?
If it is citrus season, I highly recommend finding (organic) meyer lemons, which are a tad sweeter than standard lemons and have a more delicate peel as well. If you can’t find meyer lemons at the a store or farmers market, Melissa’s Produce sells them online.
Of course standard lemons would work beautifully, but I would suggest finding organic if possible.
How to Make Preserved Lemons
- Remove any produce stickers and wash and dry lemons very well.
- Using a pairing knife, cut the very tips off each end and discard.
- Standing the lemon up vertically, cut a deep slit, about 3/4 of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact.
4. Open up the lemon and add 1 hefty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full.
5. Gently press down on the lemons so they are very compact and top jar with fresh lemon juice.
6. Seal jar with a clean lid and place on the countertop to windowsill for 3-4 days. (*Note: I like to turn the jars every so often to move the salt around.)
7. Place the jar in the fridge for at least 2 weeks and until the peel is very soft.
8. After a few weeks, chop the lemon up to use in recipes.
How Long Do Preserved Lemons Last For?
A very long time. So far I am working through a jar that was made well over 9 months prior to this post and see no signs of oxidation or molding. If your lemons have enough salt and are initially covered with lemon juice to prevent oxygenation, yours will last well into a year. Though, I promise you, they won’t last that long!
What Part of the Preserved Lemon Should You Use?
Many recipes say to just use the peel, because the pulp can much saltier. However, because these homemade preserved lemons are not that salty, I suggest using the entire lemon, pulp and peel.
My tip: always taste a little of the lemon before adding to your recipe so you can gauge the saltiness, but I have been using the entire lemon (minus the seeds) in my recipes.
Ways to Use Preserved Lemons
- In recipes such as chicken tagine with olives or preserved lemon and yogurt marinated chicken
- Make Compound Butter: Add chopped preserved lemon to softened unsalted butter with grated garlic and chopped fresh herbs and mix well to combine, then store in fridge and use for fish, chicken or pasta recipes.
- Add chopped preserved lemon to vinaigrette’s and dressings
- Add 1-2 tablespoons of the residual liquid to vinaigrette’s.
- Blend preserved lemon in a food processor to make a paste and use on salmon.
- Add chopped preserved lemon in place of fresh lemon in Lemon Herb Couscous
Homemade Preserved Lemons
Ingredients
- 8-10 meyer lemons organic if possible
- 1/2 cup Kosher salt may need more if using more lemons
- Fresh lemon juice
Instructions
- Remove any produce stickers and wash and dry lemons very well.
- Using a pairing knife, cut the very tips off each end and discard.
- Standing the lemon up vertically, cut a deep slit, about 3/4 of the way down, but keeping the root end in tact. Cut another slit in the lemon, as if you are making an ‘X’ or cutting the lemon in quarters, but keeping the root in tact.
- Open up the lemon and add 1 hearty tablespoon of kosher salt and place in mason jar. Continue with the rest of the lemons, adding to the same jar until very full.
- Gently press down on the lemons so they are very compact and top jar with fresh lemon juice.
- Seal jar with a clean lid and place on the countertop to windowsill for 3-4 days. (*Note: I like to turn the jars every so often to move the salt around.)
- Place the jar in the fridge for at least 2 weeks and until the peel is very soft.
- After a few weeks, chop the lemon up to use in recipes.
Notes
Nutrition
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