How to Make Preserved Lemons

How to make preserved lemons

I’m seeing more and more recipes these days calling for preserved lemons. Perhaps it’s the growing influence of Moroccan and Middle Eastern cuisine on our diet.

Should we called it the “Ottolenghi effect”?

What’s tricky is that store-bought preserved lemons aren’t always easy to come by. Plus, the ones I’ve tried haven’t been particularly worthwhile. Lucky for all of us, it’s a snap to make your own. All you need is a jar, a few lemons, salt, and month’s worth of patience. Plus, it’s darn satisfying to open the fridge and see a pretty jar of citrus preserving before your very eyes. Easy Preserved Lemons

Below you’ll find the recipe. You’ll note it calls for Meyer lemons, those gorgeously scented, thin skinned, sweet beauties that are in markets right now. Not to worry if you can’t get ahold of Meyers, since regular lemons will do just fine.

It takes about a month for the lemons and salt to work their magic and transform from salty lemons to preserved ones. When that time arrives, the question of what to do with them comes to mind. Really, they work well in nearly any savory dish where you would add lemons or lemon zest, from sauteed greens to roast chicken. My favorite use? Tuna salad. A tablespoon or two of chopped preserved lemon peel in this Superfood Tuna is an umami bomb. I also like all of these ideas offered up on the Kitchn as well as this pretty Chicken with Preserved Lemon on Cooking Light.

For those of you already on this preserving bandwagon, how do you use use them in your own cooking?

How to make preserved lemons
4 from 2 votes

Easy Preserved Lemons

Preserving lemons is neither complicated nor time consuming. Meyer lemons, with their fragrance and tender skin, are particularly well suited to preserving. However, conventional lemons work well too.
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 pint of preserved lemons (3 to 4 Meyer lemons)
Author katiemorford


  • 4 to 5 Meyer lemons , scrubbed
  • 5 to 6 tablespoons kosher salt
  • 1 sterilized pint jar with a lid


  1. Spoon 1 tablespoon of salt into the jar.
  2. Cut 3 lemons into quarters, leaving the very bottom of each one attached (so that if you open it, it fans out like a flower and is still connected at the bottom).
  3. Spoon 1 tablespoon salt into the center of the first lemon, close it, and put it into the jar. Continue with the 2nd and 3rd lemons, smashing them down firmly into the jar to make room for more, if possible. If some room remains, add another half or whole lemon, using 1/2 to a full tablespoon of salt accordingly. Fit as many lemons as you can as long as there is at least 1/2 inch of room at the top.
  4. Add another tablespoon of salt to the top of the lemons.
  5. Cut 1 or 2 lemons in half and squeeze enough juice so that the lemons are immersed in liquid.
  6. Put on the lid and store in a cool place. Turn the jar over every day for 4 days, then store in the fridge.
  7. After a month, your preserved lemons will be ready to use.
  8. Rinse well with water before using. It is typically the peel, not the flesh of the lemon, that is used.



01.29.2016 at 7:36 AM #

Deanna Segrave-Daly

Ahhh #ottolenghilove – and I am so jealous of your meyer lemon tree 🙂 Totally making these!

02.01.2016 at 4:18 PM #

Meal Makeover Mom Janice

This sounds so exotic! I love Meyer lemons but don’t see them too often in the grocery stores in Boston. 🙁

08.26.2017 at 4:07 PM #


Beware of meyer lemons because they are often coated. Preserved lemon recipes use the rind, not the pulp of the lemon. So organic is the only way to go. The Lemoneira-brand Meyer lemons I purchased tried to conceal this information by writing in almost invisible ink of yellow on a green background, in teenie tiny font the following: Coated with Food-grade Vegetable-Beeswax, and/or Lac-Resin-Based Wax or Resin Coating to Maintain Freshness. This ridiculous oxymoron is absurd on its face. Two rounds of boiling and scrubbing did not remove the coating, which was visible as a white film on the pan and colander used. Even scrubbing did little good. In the end, I just picked some lemons off my own tree. No clue why Meyer lemons are to be preferred for this recipe.

08.26.2017 at 4:07 PM #


Thanks for the insight, Gail. It’s definitely worth noting, since it is the peel that is used, not the fruit. As for Meyer lemons, I just happen to love the taste when preserved and happen to have a tree in my yard, but other lemon varieties are tasty, too.

12.02.2019 at 9:07 AM #

Hilary Maslon

I am confused as to why one would need to refrigerate. The whole point of preserving is because people did not have refrigeration and so they preserved. Paula Wolfert, the famous Moroccan chef, clearly says… let ripen in a warm place, shaking daily, for 30 days. No need to refrigerate after opening and they will keep for a year. ( page 32 from Paula Wolfert ” Couscous and other good food from Morocco)

12.02.2019 at 9:07 AM #


Hi Hilary,

I’m sure you’re right that historically preserved lemons were kept in a cool place, not in a fridge. All that salt and lemon makes a pretty hostile environment for botulism, as long as the lemons are completely covered for the duration. As for me, I feel more comfortable storing them in the fridge once the preserving process begins, in part because they are front and center and I tend not to forget they are there!

Post Your Comment

Your email address will not be published. Required fields are marked *