Moroccan preserved lemons

    30 days 10 min

    The lemons have to be cured for at least 1 month and keep for many months in the fridge where their flavour intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use unwaxed lemons.

    2 people made this

    Makes: 1 jar

    • 6 to 8 unwaxed lemons
    • non-iodised coarse salt

    Prep:10min  ›  Extra time:30days  ›  Ready in:30days10min 

    1. Brush the lemons thoroughly under cold running water. Cut into quarters but do not cut all the way through at the top so that the lemon still holds together.
    2. Generously rub the lemons with salt, both inside along all the cuts and outside. Place them in a large sterilised jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let sit for 1 month in a dark, dry and cool place (not the fridge).
    3. After 1 month, they are ready to use. Store the jar in the fridge. The lemons keep for at least 1 year. The brine will turn cloudy, which is fine but if there is mould, bubbles or a foul smell, discard the entire batch.


    Moroccan preserved lemons
    Moroccan preserved lemons

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