Preserved Lemon Recipe

Preserved Lemon Recipe Recipe

I've received many requests over the years on how to preserve lemons. Once you learn how, it’s so easy you could do it in your sleep. The only ingredients required are lemons, of course, coarse salt and granulated sugar. No cooking is necessary. In this recipe I used Meyer lemons my husband Lulu harvested several months ago, but you could use any non-treated, organic citrus.

You could use them to flavor pasta, cold soups, sauces, salad dressing, dips, stews and many more dishes, including desserts. Stay tuned for a lot more recipes with preserved lemons.


Yields: 8 servings

12 Meyer lemons
2ΒΌ cups coarse sea salt (or kosher salt)
1 cup granulated sugar


Freshly squeezed lemon juice:

Squeeze 3 of the lemons and cut the remaining flesh into quarters. Remove and discard the seeds. Set aside.

Assembly time:

Cut the rest of the lemons in quarters. Using a paring knife, remove and discard the seeds. Place them in a large mixing bowl. Add the salt and sugar. Mix well and let sit for at least 30 minutes. Add the lemon juice.

Transfer the lemons to sterilized quart-sized jars; make sure they're tightly packed with no air bubbles. Complete the jar with lemon juice. The lemons have to be submerged in liquid. Seal the jars, wrap tightly with plastic wrap and place directly into direct sunlight for 4-6 weeks, Flip the jars on occasions to distribute the juice, salt and sugar evenly. When a few lemons are slightly discolored, the lemons are ready. The lemons will become extremely soft. Everything is edible (pulp and rind!).



You could use regular lemons instead. If you use store-bought non-organic lemons, make sure to wash and scrub the lemons thoroughly with hot water to remove the wax around the rind. 

You can store the preserved lemons in the refrigerator for at least 6 months. 

This time, I didn't flavor the preserved lemons. You could add fresh bay leaves, fennel seeds, mustard seeds, cloves, chiles, cardamom, cinnamon or whole peppercorns.

Published By: Jacqueline Pham on June 25, 2013.


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