Preserved Lemons: Recipes

When using preserved lemons in recipes, rinse off the wedges and discard seeds. The rinds are added to dishes while the pulps can be mixed into sauces.

Preserved Lemons Recipes

Recipe #1

2 Lemons
1/2 cup lemon juice (freshly squeezed)
1/2 cup Extra Virgin Olive Oil
1/3 cup Kosher Salt or Coarse Sea Salt

Optional Additions:

Peppercorns, Dill, Allspice, Cloves

Directions:

• Scrub lemons clean then dry thoroughly. Cut each lemon into 8 wedges. Toss wedges in the lemon juice and salt. Place the lemon wedges in a sterilized jar or glass dish, seal with a non-metal lid (you can place a layer of plastic wrap between the lid and the jar if all you have is a metal lid).
• Let the lemons sit at room temperature for 7 days, shaking the container every day to evenly distribute the juice and salt (or turn jar upside down one day, then right side up the next).
• After 7 days, add the olive oil and refrigerate. The longer they’re stored, the better they are–but you can start using them after 7 days.

Source: This recipe is from cookbook author Patricia Wells.

Recipe #2

Another method for making preserved lemons using just lemons, lemon juice and Kosher salt:

• Scrub lemons clean, then dry thoroughly. Slice 6 to 8 wedges but keep the wedges attached at the bottom. Pull open lemon wedges (be careful to keep them intact), generously sprinkle and pack salt between each lemon piece.
• Pour 2 TBS of salt in the bottom of a sterilized jar. Fit lemons in until you can’t squeeze another one in–sprinkling salt between each layer of lemons. Also squeeze the lemons as you’re pushing them down into the jar so that the juice is flowing out. Pour freshly squeezed lemon juice in the jar until the lemons are fully covered, add another 2 TBS of salt. Seal jar then let sit at room temperature. Shake and turn jar over each day to distribute salt and juice.
• After 7 days refrigerate and continue shaking and turning jar over each day. You can use in recipes after 4 weeks or when rinds are soft.

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