Techniques
How to Preserve Lemons at Home
Preserved lemons are the flavour that makes a Moroccan tagine taste Moroccan — soft, intensely salty-citrus rind that adds a savoury tang you cannot get from fresh lemon. The magic is that they take only two ingredients, lemons and salt, and a jar. The wait is the hard part: three to four weeks of curing on the counter.
At a glance
- Only two ingredients: lemons and coarse salt
- Quarter each lemon almost through, pack with salt, submerge in its own juice
- Cure at room temperature for 3–4 weeks, turning the jar occasionally
- Use the rind only — rinse off salt and discard the pulp
Guide
Use small, thin-skinned lemons if you can — the classic is the Moroccan doqq or beldi lemon, but any unwaxed lemon works. Scrub them, then cut each almost into quarters from the top, leaving the base attached so it opens like a flower. Pack the inside generously with coarse salt, close it back up, and press it into a sterilised jar. Repeat, squashing the lemons down so they release their juice, adding a heavy layer of salt between each.
Once the jar is packed tight, the lemons should be submerged in their own salty juice. If they are not covered, squeeze in the juice of extra lemons until they are — the brine is what protects them. Some cooks add a cinnamon stick, a bay leaf or a few peppercorns, but plain salt-and-lemon is the purest and most versatile. Seal the jar and leave it at room temperature, turning it every few days to move the brine around.
After three to four weeks the rind turns soft and translucent and the harsh bitterness mellows into that deep preserved-lemon flavour. To use, lift one out, rinse off the excess salt, and — this is the key — discard the pulp and use only the rind, finely sliced or chopped. It keeps in the fridge for up to a year, the brine protecting it, and only gets better with age.
Practical tips
- 1
Sterilise the jar (boiling water or a hot oven) so nothing spoils during the long cure.
- 2
Keep everything submerged in brine — top up with fresh lemon juice if the level drops.
- 3
A white film of salt crystals is harmless; actual mould on exposed fruit is not — keep them under the juice.
- 4
Rinse before using or the dish will be far too salty; adjust the salt in your recipe down.
- 5
Save the leftover salty brine to season salad dressings and marinades.
Frequently asked questions
How long do preserved lemons take?
Three to four weeks of curing at room temperature for the rind to soften and mellow. They then keep in the fridge for up to a year and improve with age.
Do you eat the whole preserved lemon?
No — traditionally you use only the soft rind, rinsed of salt, and discard the pulp, which is bitter and overly salty. The rind is what carries the flavour.
What salt should I use for preserved lemons?
Coarse salt without additives is best — plain sea salt or kosher salt. Avoid iodised table salt, which can add an off taste over a long cure.
Try the recipes
Put the tip into practice with these free step-by-step recipes: