📝 About This Recipe
An indispensable cornerstone of Maghrebi cuisine, these preserved lemons transform the sharp acidity of citrus into a mellow, floral, and deeply savory flavor profile. Through the ancient alchemy of salt-curing, the rinds soften to a velvet-like texture while the juices thicken into a rich, salty syrup. This pantry staple adds an incomparable umami depth to tagines, salads, and grain dishes that fresh lemons simply cannot replicate.
🥗 Ingredients
The Citrus
- 8-10 pieces Meyer Lemons (organic and thin-skinned are best; scrubbed very clean)
- 1-2 cups Fresh Lemon Juice (extra as needed to fully submerge the fruit)
The Cure
- 1/2 cups Kosher Salt (use high-quality sea salt or kosher salt, avoiding iodine)
- 1 tablespoon Granulated Sugar (optional, to balance the harshness of the salt)
Aromatic Spices
- 2 pieces Bay Leaves (dried or fresh)
- 1 piece Cinnamon Stick (approximately 3 inches long)
- 1 teaspoon Whole Black Peppercorns
- 1 teaspoon Coriander Seeds (whole)
- 3 pieces Cloves (whole)
- 1 piece Dried Red Chili (such as bird's eye or arbol for a subtle heat)
👨🍳 Instructions
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1
Sterilize a wide-mouth one-quart glass jar and its lid by boiling them in water for 10 minutes or running them through a high-heat dishwasher cycle. Let them air dry completely.
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2
Thoroughly scrub each lemon under warm water to remove any wax or debris. Pat them completely dry with a clean kitchen towel.
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3
Trim the stem end of the lemon slightly, but leave the blossom end intact. This helps the lemon hold its shape during the curing process.
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4
Stand a lemon on its end and cut it lengthwise as if you were going to quarter it, but stop about 1/2 inch from the bottom so the pieces remain attached at the base.
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5
Rotate the lemon 90 degrees and make another vertical slice, again stopping before you reach the bottom. You should now have four petals held together by the base.
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6
Gently pry the lemon open and pack about 1 tablespoon of salt into the center of the fruit, coating the exposed flesh thoroughly.
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7
Place 2 tablespoons of salt and half of the aromatic spices (bay leaves, cinnamon, peppercorns, coriander, cloves, and chili) at the bottom of the sterilized jar.
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8
Place the salted lemon into the jar. Use a wooden muddler or a clean spoon to press it down firmly, forcing the juice to release and the lemon to flatten slightly.
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9
Repeat the salting and packing process with the remaining lemons, layering the rest of the spices between them. Press down hard after each addition to minimize air pockets.
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10
Continue adding lemons until the jar is packed tightly. The lemons should ideally be submerged in their own released juices.
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11
If the natural juice does not completely cover the lemons, pour in additional fresh lemon juice until there is at least a 1/2 inch layer of liquid over the fruit.
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12
Seal the jar tightly and leave it on your kitchen counter at room temperature for 3 to 4 days. Shake the jar once a day to redistribute the salt and juice.
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13
After the initial room-temperature period, move the jar to a cool, dark place (like a pantry or the refrigerator) for at least 3 more weeks until the rinds look translucent and feel soft.
💡 Chef's Tips
Always use organic lemons if possible, as you will be eating the rind where pesticides are most concentrated. If white lacy film (kahm yeast) appears on the surface, simply skim it off; however, if you see fuzzy mold, discard the batch. When using, always use a clean, dry utensil to remove a lemon from the jar to prevent contamination. To use in recipes, discard the seeds and the pulp (unless specified otherwise), and rinse the rind under cold water to remove excess salt. If the liquid looks cloudy, don't worry—that is a natural part of the fermentation and curing process.
🍽️ Serving Suggestions
Finely mince the rind and stir it into a classic Moroccan Chicken Tagine with green olives. Whisk minced rind into a vinaigrette with extra virgin olive oil and honey for a vibrant kale salad dressing. Fold chopped preserved lemon into couscous or quinoa along with fresh parsley and toasted almonds. Mash a small piece into softened butter to create a sophisticated compound butter for grilled fish or roasted vegetables. Add a sliver to a Dirty Martini for a complex, citrusy twist on the classic cocktail.