Learn how to make preserved lemons to add concentrated lemon flavor to dressings, hummus, tapenades, meats and more.
With just two ingredients, a jar and a few weeks of patience, you can have preserved lemons ready to use in many savory dishes.
Preserving lemons is an easy way to make citrus available year-round. They store well in the refrigerator and add a bright, complex lemon character that is different from fresh juice or zest.
When lemons are on sale, buy extra and preserve a few jars. Once you taste how intensely flavorful they are, you’ll be glad to have them on hand whenever a recipe calls for lemon depth rather than just acidity.
What are preserved lemons?
Preserved lemons are whole lemons cut and packed with salt, then left to rest so their rinds soften and mellow. Over several weeks the salt and lemon juices work together to remove bitterness from the peel and concentrate the fruit’s oils and flavor.
The result is soft, intensely lemony pieces that bring depth and umami-like savory brightness to dishes. They are commonly rinsed before use to remove excess salt, then chopped or pureed into sauces, dressings and marinades.
How to make preserved lemons
- Trim and quarter the lemons, leaving a small portion at the base intact so the quarters stay attached. Generously sprinkle salt over the cut surfaces.
- Pack the salted lemons tightly into a clean jar. Press each lemon down as you add it to release juice so the fruit becomes submerged. Add extra lemon juice if necessary to ensure the lemons are fully covered.
- Leave about one inch of headspace, seal with a tight lid and place the jar on the counter in a warm spot.
- Shake the jar once a day to redistribute salt and juice. Let the lemons sit at room temperature for about three weeks (some recipes suggest up to 30 days) until the rinds are soft and the flavor is concentrated. After that, transfer the jar to the refrigerator where preserved lemons will keep for months.
For easier use, puree half of the preserved lemons into a paste. Combine chopped preserved lemons and a little of the preserving liquid in a blender and process until smooth. The natural oils in the peel create a silky, thick paste that blends well into dressings, marinades and sauces. Taste for salt before adding more, since preserved lemons can be quite salty.
Use preserved lemons anywhere you want concentrated citrus character—try them in chicken marinades, grain salads, stews, tagines, roasted vegetables and compound butters. They pair especially well with garlic, olives, capers, herbs and warm spices.
Preserved Lemons
Amy Duska
Ingredients
- 5 large lemons washed and dried. Only 3 lemons will fit in a pint jar; use the juice of the remaining 2 to ensure the fruit is fully covered.
- ¼ cup sea salt
- Sterile pint-size mason jar or other container with a tight-fitting lid.
Instructions
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Cut 3 lemons into quarters, leaving about ½ inch at the bottom intact so the quarters stay connected. Sprinkle salt onto the exposed flesh and press the lemon back together.
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Sprinkle a layer of salt in the bottom of a pint jar. Pack the lemons tightly, adding more salt between layers and pressing to release juice. Use the juice from the remaining lemons to ensure the fruit is completely submerged. Leave about 1 inch of headspace and seal the jar.
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Place the jar in a warm spot and shake it daily to distribute salt and juice. Let the lemons cure at room temperature for about 3–4 weeks, then move the jar to the refrigerator for storage.