Salt-preserved lemons are a staple in Moroccan and Middle Eastern cooking, prized for their intense citrus aroma and deep savory brightness. Over several weeks, lemons soften in their own juices and salt, developing a mellow, complex flavor that transforms tagines, salads, stews, and dressings.
INGREDIENTS:
4 nwaxed lemons, plus 2 or more additional lemons for juice (Meyer lemons also work well)
6-7 tablespoons large-flake kosher salt
1 bay leaf (optional)
12 black peppercorns (optional)
METHOD:
Choose a jar just large enough to hold the lemons snugly. Sterilize the jar and lid by rinsing with boiling water; let air dry.
Rinse the lemons under warm water. If using bay leaves and peppercorns, briefly dip them in boiling water (about 30 seconds), then dry on a paper towel. Sprinkle 1 tablespoon of salt into the bottom of the jar.
Trim the stem end of each lemon flat. Cut from the tip almost to the base without slicing through, stopping about ½ inch from the bottom. Rotate the lemon and cut again so it opens into four quarters still attached at the base. Pack each lemon generously with about 1 tablespoon of salt. Press the salted lemons into the jar, sprinkling additional salt between layers. Press them down firmly so they begin to release juice. If using spices, tuck the bay leaf and peppercorns between the lemons. Sprinkle 1 more tablespoon of salt on top. Squeeze in enough fresh lemon juice to fully submerge the lemons.
Seal the jar and place it in a cool, dark spot. After the first day, press the lemons down with a clean stainless-steel spoon to ensure they stay submerged. Repeat for 2 more days, adding lemon juice as needed. After 3 days, transfer the jar to the refrigerator.
Cure for 3–4 weeks before using, shaking the jar occasionally.
SERVING SUGGESTIONS:
- Add finely chopped preserved lemon rind to tagines, grain salads, roasted vegetables, or sauces.
- Stir into vinaigrettes for a bright, savory lift.
- Mix with herbs and olive oil to make a quick marinade for chicken or fish.
CHEF’S NOTES:
- A white film on top or a thickened brine is normal.
- Always use a clean, non-reactive utensil to remove lemons.
- To use, remove one lemon, rinse well, and discard the pulp unless a recipe calls for it. The rind is the most flavorful part.
- Properly stored preserved lemons keep for several months in the refrigerator.
YIELD: 1 jar preserved lemons (varies depending on jar size)
