Tuesday, January 22, 2013

Moroccan Preserved Lemons

After the five day deep freeze out here in the West.
I have bowls and bowls of lemons that need to be used.
Besides freezing lemon juice, making lemoncello, 
lemon curd and lemon marmalade. 
 I like to make preserved lemons.
It is really easy, all it takes is lemon juice and course salt.
 Scrub the lemons and dry them off well.

Cut off the little piece where the stem attaches to the fruit
 make an X shape cut two thirds of the way down the lemon.
generously fill the X with French Grey sea salt.
Put the salt-filled lemons in a sterile wide mouth quart mason jar. 
 I use a wooden dowel and push the lemons down firmly so that the juice is released.  Keep layering the salt filled lemons in the jar, until you reach the top. 
Once the jar is filled, squeeze lemon juice on top till all the lemons are cover and submerged.
Then cover and let sit overnight. 
The next day shake the jar to get the juice and salt mixed and leave on the counter repeat shaking 
for the next few days.  Once the juice starts to go from cloudy to clear store in a cool dark place
for about a month. Then they are ready to rinse and use. 
You can keep them in your fridge for six months.
They are wonderful chopped up in a salad dressing or used in a roast chicken.
My kale and quinoa salad recipe uses these preserved lemons.
Bon App├ętit!


  1. Well you had me at kale and quinoa salad...with these in it? Heaven. Sheer heaven! Thanks for sharing, Caroline!

  2. What an easy recipe. I love lemons and would like to give this a try. I can't imagine being able to go out in my yard and pick lemons. How lucky!!!

  3. Looks wonderful, I'll have to give it a try, Caroline.

  4. I love your new header. Did you ever get your new coop fence up? Would love to see it.

  5. I pinned this a couple month ago but wanted to tell you how excited I am about doing this with our lemons next year! My hubby's parents were Missionaries in Morocco in the 50s and 60s so he had lots of Moroccan cooking growing up and special meals at his parents since we married. I have authentic Moroccan recipes that use these and looking forward to having these on hand for them.


Thank you so much for your sweet comments!

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