How to make preserved lemons at home?

A staple of Moroccan cuisine, preserved lemons are unrivalled for enhancing a fragrant tagine, enlivening tabbouleh or a fish dish. Prepared in brine, lemons are kept in salt for several weeks, which preserves them and gives them a tender texture together with an intense, unique flavour. Three simple ingredients are enough to make them at home: lemons, salt and a little patience! Whether you have fresh lemons from your garden or opt for organic lemons from the market, this traditional method is within everyone’s reach! Follow our step-by-step recipe to make Moroccan preserved lemons and achieve a tasty, aromatic dish.

Which variety to choose?

If your aim is to harvest lemons to preserve, choosing a variety suited to your region’s climate or one that adapts well to container culture is essential. Lemon trees are tender young plants, not very hardy and should only be grown in open ground in Mediterranean areas, known as the orange zone. Elsewhere, grow them in pots and bring indoors for winter. The Meyer lemon tree (Citrus x meyeri) is among the hardiest varieties, tolerating cold down to -11 °C. It produces large, slightly sweeter lemons, less acidic than classic lemons. The Four Seasons lemon tree is a safe choice (although tender, its hardiness is only down to -5 °C), yielding attractive yellow lemons year-round except in summer. If you don’t have a lemon tree at home, choose untreated or organic lemons for this recipe, which uses whole lemons with their peel.

Discover our range of lemon trees in our online nursery!

How to make preserved lemons?

Ingredients

For a 1 L jar:

6 untreated lemons
2 tablespoons coarse sea salt per lemon (approximately 240 g)

Equipment needed

A sterilised jar
A clean, sharp knife
A colander

Recipe for preserved lemons — Cut lemons lengthways then fill with coarse salt

Method

Start by sterilising the jar as you would for making jam.
Choose lemons with healthy peel, without nicks or mould.
Wash lemons under cold running water in a colander to remove any impurities. Dry them with a clean cloth to avoid excess moisture that could affect preservation.
Using the knife, cut each lemon into quarters lengthways without cutting all the way through. Make only an incision so you can fill them with salt while keeping them whole.
Generously pack coarse salt into each slit. Press well so salt penetrates the lemon flesh.
Place the salted lemons snugly against one another in the jar. Make sure to pack them down firmly to help prevent mould developing.
Once jar is full, seal it tightly.
Leave to macerate at room temperature. Lemons will ferment slowly, releasing their own juice. Wait at least three weeks before using preserved lemons. The longer they ferment, the more developed their flavours will be.

You can add a few spices between the lemons, such as bay leaves or coriander seeds, to bring extra aroma.

How to store them?

Preserved lemons keep for several months in their sealed jar and will always be ready to enhance your dishes. Store jar in a cool place after opening.

Making preserved lemons — Feel free to add spices to the jar to flavour the lemons

How to use salt-preserved lemons in cooking?

Essential in Maghreb cuisine, salt-preserved lemons are perfect for enhancing chicken or lamb tagines, marinades, or for flavouring sauces and fish dishes. These preserved citrus fruits add a touch of character to salads. Chop into small dice or thin slices and mix with garlic, herbs, olive oil and other spices to make an original dressing.

To use, simply rinse under water to remove excess salt, then finely chop or slice to incorporate into recipes. The peel, tender and fragrant, is the most used part; the flesh can be used for stuffing once pips have been removed.